The Best Way to Wash Fruits and Vegetables So They're Safe to Eat, According to Experts

Your fruits and veggies spend plenty of time out in the environment where they can be exposed to bacteria, viruses, and other contaminants. So you may be wondering what's the best way to wash your fruit and vegetables—especially in light of the not-uncommon contamination recalls for listeria, salmonella, and other pathogens.

But experts say there's no reason to worry about the safety of your favorite strawberries or spinach. "Almost all fresh produce comes to us free of pathogens," says Donald Schaffner, Ph.D., department chair, distinguished professor, and extension specialist in food science at Rutgers University. "We also know that fresh produce is a healthy choice, so eating more fresh produce is probably better than not."

So how do you help ensure that your fresh veggies and fruits are free of dirt, pests, pathogens, and pesticides? The answer is simple: a quick (and effective) washing routine.

The Best Way to Wash Fruits and Vegetables

As it turns out, simply rinsing or soaking your fruits and vegetables in plain tap water may be the best way to remove any dirt, bacteria, or other contaminants, Schaffner says. In fact, a simple tap water wash can remove between 90% and 99% of bacteria on your fruit.

The FDA actively recommends against using soaps, detergents, or even produce washes, as your fruits and veggies can absorb some of the cleansers, which could potentially make you ill.

A study that pitted different produce washing techniques—including using chlorine bleach, and commercial vegetable washes—against common foodborne pathogens like e. coli, listeria, and salmonella found that running tap water produced the best results overall.

Baking soda and vinegar have also been used as potential produce washes—and have the benefit of being safe to eat. But one study found that using lemon or vinegar solutions did no better than using plain tap water in cleaning produce, and Schaffner says that multiple studies looking at vinegar and sodium bicarbonate as fruit or vegetable washes have had mixed results. "Key variables include the type of produce, how long the produce sits in the water, whether the water is still or agitated and the concentration of the vinegar or sodium bicarbonate."

There is some science behind the idea of using vinegar or other acids to clean your produce. "Vinegar has a low pH and this can help to kill bacteria—but if it's too dilute it's not really that different than plain water," Schaffner says. "The more vinegar you use the more likely it is that you're produce is going to taste like vinegar."

While it won't hurt to clean with vinegar or sodium bicarbonate, Schaffner only uses plain water to clean produce.

Rinsing vs. Soaking Fruits and Vegetables

While this isn't a make or break issue, rinsing does clear away the dirt and contaminants away from the produce right away, rather than leaving them in the water with your fruits and veggies. You may choose to do an initial soak for produce that's especially dirty—such as leeks—or somewhat wilted, as the cold water can help refresh limp lettuce or celery. Gently rubbing the fruits and vegetables with your hands can also help agitate away contaminants.

If you do soak your fruits and vegetables, rinse them for a minute under cold tap water to wash away any remaining contaminants.

Washing Harder-Skinned Produce

A vegetable brush can do a more effective job on hardier produce, such as apples, potatoes, and carrots. "The primary reason for using a vegetable brush is to remove any dirt or grit because that's gross," Schaffner says. "I don’t like biting into grit."

Peeling is also a good way of getting rid of contaminants—but especially in the case of potatoes, that will get rid of key nutrients as well.

Cleaning Delicate Fruit

Berries and other delicate fruits and veggies should be stored unwashed, then rinsed in cold water right before you use them. "If you pre-wash berries and then put them back in the refrigerator this leaves them more moist and is more likely to encourage the growth of spoilage molds," Schaffner says.

Handling Pre-Washed Vegetables

With produce recalls hitting the news, you may start to look askance at those prewashed veggie packs. But Schaffner says that the expert consensus is that it isn't necessary—and may in fact be more dangerous, as you run the risk of cross-contaminating your leafy greens with bacteria or other ick that's lurking in your kitchen.