How Effective is Rinsing Produce in Cold Water?

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Discussion Overview

The thread centers around participants expressing their excitement and preferences regarding new Pampered Chef products, particularly focusing on bamboo items, the pineapple wedger, and various kitchen tools. Participants share their personal experiences and thoughts on the products they are looking forward to, as well as some items they are less impressed with.

Discussion Character

  • Opinion-based
  • Anecdotal

Main Points Raised

  • One participant, identifying as a consultant, expresses excitement about the new bamboo products, particularly the bamboo bowl and the pineapple wedger.
  • Another participant shares their experience of wanting the stainless steamer and various collapsible bowls, noting a preference for specific colors.
  • Several users mention their enthusiasm for the pineapple wedger, highlighting its potential popularity among customers.
  • One participant notes their disappointment in not earning the pineapple wedger but plans to purchase it soon.
  • Another participant expresses interest in the new garlic slicer and the kernel cutter, sharing their cooking habits involving garlic and corn.
  • Some participants discuss their curiosity about the steamer basket, recalling childhood memories associated with similar items.
  • One participant mentions their excitement about the new pantry items and the HWC products, indicating a broad interest in the new offerings.
  • Another participant expresses mixed feelings about the white stoneware, acknowledging its market potential while sharing personal preferences.

Areas of Agreement / Disagreement

Views differ among participants regarding which products are most appealing, with some expressing strong enthusiasm for specific items while others share less favorable opinions. No clear consensus emerges on the overall best or least favored products.

Contextual Notes

Participants share their personal experiences and preferences, reflecting a range of opinions on new product offerings without implying any official stance from Pampered Chef.

Who May Find This Useful

Consultants looking to gauge community sentiment on new products and those interested in personal experiences related to product usage may find this discussion relevant.

peichef said:
Well I'm glad I'm not the only one with questions about this product! I agree with Beth that it seems backwards (and, frankly, unsafe) to chop then wash your produce. If you don't clean your produce before you slice / cut / chop it, you can carry any bacteria, etc that are on the surface into the the fruit. Remeber a few yrs ago there was a big warning about cantaloupes. People weren't washing them prior to cutting them & salmonella was being carried from the rind into the part of the melon that you eat.

So... if we're aren't going to chop then wash.... how do we use it? I LOVE :love:my CB w MC & like the concept of adding to it... but not sure of the uses for the collapsible strainer.:confused:
Click to expand...

Well, for all you food safety experts...most people (I think) just "wash" their produce by rinsing it under cool water. Doesn't that technically not remove any bacteria? I thought only hot water killed bacteria.
 
*Pineapple wedger--showed the pic to my MIL and have one sold already!
*Stand for the grinders
*HWC stuff is SOOOOOOOOOO much better than last year--nobody really wanted it!
*I'm hoping the Kernel cutter lives up to my expectations--live in a farm community and we put up corn in the summer--
 
I love the steamer because the one I have is always a struggle getting it out of the pan when it is hot. Ours has a silicone handle- fantastic.

I am excited about most things except I don't get the new tongs. So pointy - more like a weapon than anything. And the little strainer for the cutting board seems useless.

The bamboo is beautiful and I think the garlic slicer will go over well. Not everyone wants to mince their garlic and I think it will make a fun presentation for your guests.

Can't wait to get my box!!!:sing:
 
leftymac said:
Well, for all you food safety experts...most people (I think) just "wash" their produce by rinsing it under cool water. Doesn't that technically not remove any bacteria? I thought only hot water killed bacteria.
Click to expand...

I do know for cantaloupe they say not to rinse, but to scrub. As far as I know cold water is okay b/c you are rinsing (ie: running under water to remove dirt, etc) to clean. I know I scrub any veggies / fruit that can stand up to it. For berries (which can't be scrubbed) I buy organic (because berries are very porous & are essentially little balls full of chemicals if they aren't organic) & rinse them as well as I can. Then I spin them in the salad spinner.

Good question about cold vs hot water for washing produce, Keith... I'll be interested to see what people have to say.
 
  • Thread starter
  • #35
ChefBeckyD said:
I am excited about everything except the kernel cutter, garlic peeler & garlic slicer.
I don't dislike them....but they just don't excite me.

I am EXTREMELY excited about the:

Pineapple Slicer/Peeler thingy
Steamer! (I've wanted one of these!)
S&P Stand
New Sauces and Seasonings (because I am a condiments junkie!)
29 Minutes Vol 2
8x8 baking pan - because we needed something that size!
HWC products!
Click to expand...

Ya know, I wasn't excited about the garlic slicer until they talked about using it with chocolate and parmeasan cheese to make shavings!!:D
 
I can't wait for my boxes!!! I really can't wait!
 
leftymac said:
Well, for all you food safety experts...most people (I think) just "wash" their produce by rinsing it under cool water. Doesn't that technically not remove any bacteria? I thought only hot water killed bacteria.
Click to expand...

Hot water kills bacteria only when the item is immersed for a certain period of time and the water has to be no less than 180 degrees.

Yer melons would be cooked!

Another exciting fact :indif: from your friendly food service director and former teacher of the 10 hour Restaurant Food Safety course through NY State Education department!
 
baychef said:
Hot water kills bacteria only when the item is immersed for a certain period of time and the water has to be no less than 180 degrees.

Yer melons would be cooked!

Another exciting fact :indif: from your friendly food service director and former teacher of the 10 hour Restaurant Food Safety course through NY State Education department!
Click to expand...

Right...so how much does rinsing our produce in cold water *really* do? I know people who freak out if you don't rinse something before eating it and I'm like "wtf"?
 
And if my memory serves me correctly (which is under much debate)..simply rinsing produce as best you can is all you can do. Scrubbing it will mearly expose any food borne illness into the interior part of you vegetables or fruit more rapidly.

Two cases of famous food borne illness:

Melons were found to be the source of samonella a few years back. How? The bacteria was on the exterior of the melon. Simply the blade of your knive pushing through the fruit exposed the interior part of the melon. The blade dragged the bacteria through the melon.

Source: workers in fields in another country were not given proper hand washing facilities to use after going to the potty. In fact some did not even have bathroom facilities...you can fill in the blanks from there!

The famous bagged spinach about 2 years ago was contaminated with a food borne illness. These items maybe prewashed but it does not kill food borne illness.

To really make you want to be a bubble person? Some food borne illness is resistant to heat or cold.

Microbiology is a fun read some night when you can't get to sleep. And applying too much hand sanitizer may make you more resistant to fighting bacteria.:eek:
 
leftymac said:
Right...so how much does rinsing our produce in cold water *really* do? I know people who freak out if you don't rinse something before eating it and I'm like "wtf"?
Click to expand...

Rinsing removes any surface dirt. People think that hand washing their glasses, etc. in hot soapy water, rinse and air dry is 100% safe. That is called "cleaning" which is the removal of any debris.

Sanitizing is the only way to kill most bacteria. And with utensils, etc. they have to be immersed 1 full minute in a small concentration of water and bleach (you only need about 1 tsp. of bleach per gallon of water). Or you can have the item be held in 180 degree water. We have booster heaters on our dishwashers here because if the water coming out of the tap was 180 degrees, you would burn your skin.
 

Frequently Asked Questions

How effective is rinsing produce in cold water for removing pesticides?

Rinsing produce in cold water can help remove some surface pesticides, dirt, and bacteria. However, it may not eliminate all pesticide residues, especially those that are absorbed into the skin of the fruit or vegetable. For more effective cleaning, consider using a produce brush for firm-skinned items.

Does rinsing produce in cold water improve its safety for consumption?

Yes, rinsing produce in cold water can improve safety by reducing the presence of harmful bacteria and pathogens. This is particularly important for raw fruits and vegetables that are eaten without cooking. Always wash produce just before consumption to minimize contamination.

Is rinsing produce in cold water sufficient for cleaning all types of fruits and vegetables?

While rinsing in cold water is generally effective for most fruits and vegetables, some items may require additional cleaning methods. Leafy greens, for example, may benefit from soaking and agitating in water to remove dirt and grit more effectively.

Should I use soap or other cleaning agents when rinsing produce?

No, it is not recommended to use soap or other cleaning agents on produce, as they can leave harmful residues. Cold water is sufficient for rinsing most fruits and vegetables. If you prefer, you can use a vinegar solution for extra cleaning, but be sure to rinse thoroughly afterward.

How long should I rinse produce in cold water for effective cleaning?

A good rule of thumb is to rinse produce under cold running water for about 30 seconds to 2 minutes, depending on the type of produce. Make sure to rub or scrub firm-skinned fruits and vegetables to help remove any residues effectively.

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