For washing firm-skinned produce in Bali, what is the 'better' rinse method?
Answer
A final rinse using bottled water
While tap water is generally considered adequate for the initial cleaning of firm-skinned produce, like scrubbing the outside of vegetables where the skin will be removed, a higher level of safety is recommended if the raw produce is intended for consumption. The best practice involves utilizing bottled water for the final rinse. This minimizes the risk of surface contamination transfer, especially if the produce is cut or eaten immediately after washing, ensuring that any residual microbes from the tap supply are completely eliminated before ingestion.
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