How should vegetables be handled prior to cooking for safety?

Washing vegetables thoroughly under running water is essential for food safety because it helps remove surface dirt, bacteria, pesticides, and other contaminants that may be present. These contaminants can lead to foodborne illnesses if ingested. Running water is effective because it allows for a more thorough cleaning than soaking, as it can wash away particles and microorganisms efficiently. This step is vital before cooking because it ensures that any pathogens present on the surface of the vegetables are eliminated, thereby reducing the risk of cross-contamination during food preparation.

Peeling vegetables, soaking them in vinegar, or leaving them dry do not address the need to remove contaminants effectively. While peeling can help in some cases, it does not replace the need for washing, and soaking in vinegar may not be effective enough in cleaning off harmful bacteria or dirt. Leaving vegetables dry before cooking does not contribute to food safety and can still pose risks if the vegetables were not cleaned properly before handling.