Experts warn unwashed fruit and veg can hide dangerous bacteria

Nutritionists and food‑safety scientists advise washing all fruits and vegetables, even those with thick skins such as watermelon, mango, kiwi and apples. Rinsing under running water removes bacterial contaminants and pesticide residues that may have accumulated during production, transport or handling. Studies cited by the FDA show that a simple water rinse can eliminate up to 99 % of common pathogens such as E. coli, Listeria and Salmonella, and detergent or soap should be avoided because they may leave harmful residues. Pre‑packaged produce that has already been washed does not need a second wash, but over‑washing can increase the risk of cross‑contamination in the kitchen. Health professionals stress that washing the peel before cutting helps prevent bacteria from reaching the edible part of the fruit or vegetable.