Cleaning produce in the age of coronavirus: Take these food safety steps, rinse and repeat

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For starters, don't bleach your veggies or use chlorine on fruit.

Don Schaffner, a food science professor at Rutgers University in New Jersey, said information and guidance is constantly changing but that the virus doesn't like being outside the body. After a couple of days, the virus would be undetectable on a hypothetical apple that someone with COVID sneezed on, he said.

"Those soaps and detergents are designed for washing hands or for washing dishes and they're not designed for washing food," he said."If you don't get it all off it might cause an upset stomach.” In a statement to USA TODAY, the CDC also stressed the importance of thoroughly washing hands with soap and water"for at least 20 seconds" before preparing or eating food.

Washing produce removes about 90% of any contamination but not everyone is taking the time to rinse before taking a bite."I assume that many people before this outbreak were not washing their produce," Diez-Gonzalez said, who estimates that before the pandemic, less than 20% were washing their hands before eating.


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What’s the correct way to store Bat soup leftovers?

So don’t put toxins on my food?

I washed my bananas with dish washing liquid and water then rinsed them thoroughly.

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