Enhancing food safety and commercial viability in urban food systems through water-efficient vegetable washing
SAFE-VEG (Safe And Ffficient Environments for VEGetables)

Abstract
Leafy vegetables such as spinach, purslane and leeks require intensive washing and are associated with high water consumption, while household washing is time-consuming and often ineffective. Centralized washing and delivery of these vegetables to consumers is therefore considered a promising solution to both reduce water use and improve convenience.
In addition, vegetables consumed raw in restaurants and catering services require effective washing to reduce pesticide, nitrats and microplastics residues and microbial contamination. It is estimated that approximately 15–20% of foodborne illnesses worldwide are associated with the consumption of raw vegetables such as salads. This highlights the need for more rigorous, reliable and water-efficient food safety practices for high-risk fresh produce.
Leafy vegetables such as spinach are particularly vulnerable due to direct soil contact and large, rough leaf surfaces, which increase microbiological, chemical and physical risks. The project addresses these challenges through two complementary application models: household-oriented services and food service–oriented services.
For household applications, vegetables purchased from local markets will be washed using the project-developed method and delivered to consumers under enhanced food safety conditions. For food service applications, vegetables supplied to restaurants and mass catering facilities will be centrally washed and treated to improve food safety before delivery. Participating food service operators will receive the “Clean Vegetables – Safe Table” certification during the service period, and the impact of this certification on consumer preferences and trust will be evaluated.
Overall, the project aims to reduce water consumption during vegetable washing while effectively lowering pesticide, nitrate and microplastics residues and microbial contamination through integrated technologies including UV disinfection. Central washing facilities are planned to be located near public markets and/or wholesale produce markets, enabling efficient logistics and broad access.

Assoc. Prof. Yasin ÖZDEMİR
Ataturk Horticultural Central Research Institute
Food Technologies Department - Yalova / Türkiye