What treatment is considered effective for cleaning celery, a major source of contamination?

Immersing celery in boiling water for thirty seconds, followed by chilling it quickly, effectively reduces microbial contamination. This method, known as blanching, involves briefly exposing the vegetable to high temperatures, which helps to kill off bacteria and pathogens present on the surface. The rapid cooling step that follows, often referred to as shocking, halts the cooking process and helps preserve the celery's texture and nutrients.

This approach is particularly beneficial for producing low-risk vegetables like celery, which can harbor harmful microorganisms. The brief cooking time allows for effective sanitation while minimizing nutrient loss. Other methods, such as using vinegar or citrus juices, may not achieve the same level of microbial reduction, and therefore might not be as reliable for ensuring food safety.