Food safety experts advise safe washing of fruit and vegetables

Food‑safety specialists recommend rinsing fruit and vegetables under cold running water and gently rubbing them to remove up to 99 % of bacteria such as E. coli, Salmonella, Listeria and Cyclospora. Detergents, soaps or vinegar are discouraged because residues may remain on the produce. For leafy greens, extra steps include discarding outer leaves, inspecting for damage, and using a salad spinner or paper towels to dry after washing.

The process begins with clean hands, followed by a thorough rinse of each item, optionally using a soft brush for hard‑skinned produce. Short soaking is acceptable for heavily soiled vegetables, but they should still be rinsed for at least a minute afterward. After washing, store the produce in a refrigerator at 4 °C or below, separated from raw meat, fish or poultry to prevent cross‑contamination.