Extension experts share best practices for washing produce as farmers’ markets open across the state

AUBURN UNIVERSITY, Ala. — With farmers’ markets opening across the South, consumers are eager to enjoy fresh, locally grown produce. To ensure food safety from farm to table, Alabama Cooperative Extension System experts are sharing best practices for washing and sanitizing produce, helping farmers and shoppers reduce contamination risks while maintaining high-quality fruits and vegetables.

Why washing produce matters

Farmers’ markets provide access to fresh, seasonal produce, but proper handling is essential to prevent cross-contamination. Washing produce removes dirt and debris, but if done incorrectly, it can spread bacteria through shared wash water. To mitigate risks, experts with Alabama Extension at Auburn University recommend using EPA-approved sanitizers, which effectively kill pathogens while keeping food safe.

“It’s important for both growers and consumers to follow proper food safety practices,” said Camila Rodrigues, assistant professor and Extension specialist in horticulture. “By implementing effective washing techniques, we can ensure that fresh produce remains safe and high-quality for everyone.”

How to wash produce safely

Alabama Extension advises farmers, packing house workers and consumers to follow these key washing guidelines:

• Use potable water. Ensure tap or well water meets safety standards before using it for washing produce.
• Clean and sanitize wash stations. Thoroughly disinfect sinks, bins and containers before washing. A diluted bleach solution (1 tablespoon per gallon of water) is commonly used, but always follow product instructions for proper dilution and contact time.
• Submerge produce in water with sanitizer. Use cool water with an EPA-approved food-safe sanitizer, allowing the produce to soak for a few minutes.
• Agitate gently. Lightly stir the produce to remove debris without damaging the product.
• Dry thoroughly. After washing, remove excess water using a clean salad spinner or paper towels to prevent bacterial growth during storage.

“Foodborne illnesses can originate long before produce reaches consumers,” said Bridgette Brannon, an Extension agent in food safety and quality. “That’s why Alabama Extension emphasizes proper sanitation at every stage — from the farm to the market to your home kitchen. A few simple steps can make a big difference in ensuring fresh, safe food.”

Building a strong sanitation program

For farms and packing houses, maintaining a robust sanitation program is crucial. Alabama Extension recommends the following:

• Routine cleaning. Regularly clean all tools, equipment and facilities.
• Proper disinfection. Use EPA-approved sanitizers to eliminate harmful bacteria.
• Monitoring and documentation. Track sanitizer concentrations and exposure times to ensure compliance with food safety regulations.

As Alabama’s farmers’ markets welcome shoppers for the season, Alabama Extension encourages both growers and consumers to prioritize food safety. For more information on best practices, visit www.aces.edu.