I thought that you all should read this. Also there is a product at Grocery stores called "Fit" which I use to wash all produce. Hugs Shirley Wash Your Fruits and Vegetables Rinsing is not enough Rinsing with water alone is not enough when it comes to washing the fruits and vegetables you buy in the market. Fruits and vegetables are potential sources of food-borne illness. Take extra care in washing organic food that is often fertilized with manure as well as all fruits and vegetables that are eaten raw. Keeping fruits and vegetables safe What are the best ways to keep raw fruits and vegetables safe? • Wash your hands before preparing food. Use the sanitation spray to eradicate reservoir of bacteria from your hands and under your fingernails. Make sure you sterilize your hands in this way after changing a diaper or working in the garden and like. Also sterilize your hands after bathroom use and before meals. Sterilize kitchen countertops and cutting boards. To create your own sanitation spray mix 50-50 grain alcohol and water into a spray bottle. The purest source for grain alcohol in the US is Ever Clear. If you can get 180 proof, buy that, if not then get the 151 proof. This is available in liquor stores. Ever Clear is bottled by David Sherman Corporation, St. Louis, MO. 151 proof is equal to 75% alcohol, so in this case mix 2 parts alcohol and 1 part water in order to get the 50-50 solution. • Wash fruits and vegetables with Lugol’s Iodine Veggie-Wash. Lugol’s Iodine Veggie-Wash is manufactured with clean well water and does not contain propyl alcohol. Lugol's iodine has been used for decades by travelers to foreign lands to wash their fruit and vegetables. Best of all, with Lugol’s Iodine Veggie-Wash, a little goes a long way—a 2-ounce bottle is good for up to 480 gallons of cleansing wash. • To use Lugol’s Iodine Veggie-Wash, in a clean sink or a large bowl, add one drop Lugol's per quart of water. Dip lettuce, spinach and any other produce so everything is well wetted for one minute or more. Rinse with cold tap water. • For produce with thick skin, use a vegetable brush to help wash away hard-to-remove dirt and microbes. • Always clean your counter top, cutting boards, and utensils after peeling produce and before further cutting. Bacteria from the outside of raw produce can be transferred to the inside when it is cut or peeled. Use clean cutting boards and utensils – not those that were just used for raw meat, fish or poultry. Wash kitchen surfaces and utensils with hot, soapy water after preparing each food item. • Don’t forget that homegrown fruits and vegetables should also be well washed. More tips about produce • It’s important to store fruits and vegetables in the refrigerator when you bring them home. If not stored in refrigerated temperatures, any bacteria in these foods can multiply quickly—and make you sick. • Leafy vegetables such as lettuce and cabbage should have the outer leaves pulled off and discarded. The inner leaves should be rinsed individually. • Scrub the outside of lemons and melons with a brush and rinse thoroughly before cutting through the rinds. • Break apart vegetables such as broccoli or cauliflower that have tight heads before washing. • Carrots, potatoes and other root crops should be scrubbed, even if you plan on peeling them. Help prevent food-borne illness from striking you and your family. Wash fruits and vegetables with Lugol’s Iodine Veggie-Wash before you eat them. This article is copyrighted by Dr. Clark and may be freely distributed as long as you include this sentence.