Which practice is important while cleaning vegetables?

Scrubbing firm produce with a brush is an important practice while cleaning vegetables because it effectively removes dirt, bacteria, and pesticide residues from the surface of these vegetables. Firm produce, such as potatoes and carrots, can have rough skin that harbors contaminants. Using a brush allows for a thorough cleaning, ensuring that any soil or microorganisms embedded in crevices are dislodged. This step is crucial for food safety as it helps prevent the transfer of harmful pathogens to the edible parts of the vegetable during preparation.

Using soap on all types of produce is not advisable because soap can leave residues that are not meant for consumption, and some produce types can be sensitive to such cleaning agents. Rinsing only under hot water may not be effective in removing all contaminants, as cold water rinsing can also suffice for many vegetables. Soaking in a chlorine solution is a method that can be used, but it requires careful rinsing afterward to avoid chemical ingestion, and it is not necessary for all types of vegetables. Therefore, scrubbing with a brush is a more reliable and safe practice to ensure the cleanliness of firm produce.