Plain running water remains the standard recommendation for cleaning produce, while vinegar and baking soda solutions may provide additional help with surface bacteria or certain pesticide residues.
By yourNEWS Media Newsroom
Washing fruits and vegetables before eating can remove dirt, microorganisms and some pesticide residues, making basic produce cleaning an important part of food preparation at home.
Food safety agencies generally recommend plain running water as the simplest and most reliable method for most produce, while vinegar and baking soda are sometimes used for additional cleaning depending on the type of fruit or vegetable and the contaminant of concern.
No washing method removes every pesticide residue or eliminates every potential foodborne pathogen, however, and the effectiveness of cleaning can vary depending on the produce and chemical involved.
Foodborne illness remains one reason careful handling matters.
The Centers for Disease Control and Prevention recorded 5,760 foodborne outbreaks between 2009 and 2015, resulting in 100,939 illnesses, 5,699 hospitalizations and 145 deaths. Contaminated vegetables were among the sources identified in reporting on lettuce contamination.
Pesticide residues can also be present on produce regardless of whether consumers are buying pears from an orchard, spinach from a supermarket or peppers at a farmers market.
“Washing fresh fruits and vegetables removes most, if not all, of the pesticide residues,” according to the book Understanding Nutrition.
Although washing cannot guarantee complete removal, three common approaches can help consumers clean produce before eating.
Plain Running Water
For most fruits and vegetables, the Food and Drug Administration and CDC recommend washing under clean running water.
Consumers should first wash their hands before handling food and should keep produce separated from raw meat and poultry to reduce the possibility of cross-contamination.
Firm produce such as apples and carrots can be scrubbed with a clean vegetable brush while being rinsed.
Produce can also be placed in a colander and thoroughly rinsed before being dried with a clean towel.
Research cited from the University of California found that washing fruits and vegetables under running water while using a vegetable brush could remove as much as 81% of pesticide residue.
The same study found no significant difference between plain water and a commercial produce wash in removing pesticide residue.
Those findings support the FDA’s recommendation that consumers generally do not need specialized cleaning products to wash produce effectively.
Vinegar for Surface Cleaning
A vinegar-and-water mixture is another method sometimes used for produce, particularly when consumers are concerned about surface bacteria.
The University of Maine Cooperative Extension recommends soaking smaller fruits and vegetables, including blueberries and cherry tomatoes, in a vinegar-water solution for several minutes before rinsing them thoroughly with water.
For larger produce such as peaches and bell peppers, the solution can instead be sprayed onto the surface before rinsing.
Vinegar may help reduce bacteria on the exterior of produce, although extension guidance indicates that it has more limited effectiveness against pesticide residues.
Because vinegar can remain on the surface and affect taste, produce should be rinsed with clean water after the treatment.
Its appeal as a produce cleaner partly comes from being inexpensive and commonly available in home kitchens.
Baking Soda for Certain Pesticide Residues
Baking soda may be particularly useful for removing some pesticide residues from the surface of produce.
A 2017 study published in the Journal of Agricultural and Food Chemistry examined pesticide removal from apples and found that a solution containing 1 teaspoon of baking soda for every 2 cups of water removed more pesticide residue than washing with water alone.
The apples were soaked for approximately 12 minutes.
Study author Lili He said baking soda can effectively remove surface pesticide residues from produce.
Consumers using the method can move the produce around in the solution, scrub firm fruits or vegetables when appropriate, drain the solution and then rinse thoroughly with clean water.
Researchers indicated that soaking for longer than about 12 minutes was unnecessary and could begin affecting the texture of the food.
Studies involving other produce have likewise shown that processing methods can influence pesticide residue levels.
Research involving apples treated with the fungicide captan found that washing reduced residues.
Nutrition research has also reported that washing, peeling and cooking can lower pesticide levels in fruits and vegetables.
Washing Does Not Remove Every Chemical
How much pesticide remains after washing depends heavily on the substance and where it is located on or inside the food.
Some residues are confined largely to the surface and can be removed relatively effectively through washing or peeling.
Others may penetrate more deeply into produce and therefore cannot be completely eliminated by rinsing.
Research involving field-sprayed asparagus, for example, found that washing did not significantly change chlorpyrifos residue levels in the raw vegetable, while peeling reduced the residue by 60%.
Another study involving artichokes found that residues of the insecticide acephate were completely removed through blanching and remained undetectable through coring and production of the finished food.
Pesticide exposure through food also depends on more than whether a chemical is present.
Factors include the toxicity of the pesticide, its concentration in the food, how much of that food is consumed, how often it is eaten and an individual’s susceptibility.
Wardlaw’s Contemporary Nutrition has also cited research associating higher pesticide use in farming communities with increased rates of certain cancers, including cancers involving the lymphatic, reproductive, brain and digestive systems.
Those observations do not mean that eating fresh produce itself is unhealthy.
Fresh fruits and vegetables, whether conventionally grown or organic, continue to be regarded as among the healthiest foods available.
Peeling and Cooking Can Reduce Residues Further
Consumers who want to remove additional surface residues can peel certain fruits and vegetables after washing them.
Peeling may remove pesticide residues that remain concentrated in or near the outer layer, although it can also remove nutrients and fiber present in the skin.
Cooking and blanching can reduce some residues as well, depending on the chemical and food involved.
These methods should therefore be viewed as additional tools rather than universally necessary steps for every fruit or vegetable.
Avoid Soap and Detergent
The FDA advises consumers not to wash fruits and vegetables with household soap, detergent or commercial produce washes.
Produce can absorb substances applied to its surface, making products intended for dishes or household cleaning unsuitable for food.
Plain water should therefore remain the default approach for routine washing.
Consumers should also take precautions elsewhere in the kitchen.
Raw meat and poultry should be kept separate from produce in shopping bags, refrigerators and food-preparation areas.
Choosing fruits and vegetables without significant bruising or damage can also reduce contamination concerns.
Once produce has been cut, it should generally be stored below 40 degrees Fahrenheit.
Bagged salads and greens specifically labeled as pre-washed can be eaten without washing them again, according to FDA guidance.
Organic and Home-Grown Produce Still Requires Care
Some consumers choose certified organic or home-grown fruits and vegetables in an effort to reduce pesticide exposure.
Health Ranger Mike Adams of Brighteon Broadcast News has characterized growing food at home or purchasing certified organic produce as options for people seeking the cleanest food possible.
Organic or home-grown produce should still be handled safely and washed before consumption because soil, microorganisms and other contaminants can remain on the surface.
The simplest approach for most consumers remains a thorough rinse under running water.
Vinegar can be used when additional surface sanitation is desired, while baking soda may help remove certain pesticide residues.
Together, the three methods offer practical options that require little more than common household supplies while reinforcing the broader food-safety principle that fresh produce should be cleaned before it is eaten.
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