Food safety and produce cleaning guidance

Food safety experts are providing guidance on the most effective ways to clean produce to remove pesticides and debris. Authorities emphasize that while soaking can be a supplementary step, it is essential to rinse fruits and vegetables thoroughly under running water to ensure safety.

For leafy greens, experts recommend separating individual leaves to wash away trapped impurities, while hard-skinned produce may require scrubbing with a soft brush. Scientific reviews suggest that the effectiveness of soaking varies based on the produce structure and chemical ingredients, noting that running water may be more effective than saltwater methods for certain leafy vegetables.

To prevent food-borne illnesses—frequently linked to produce such as romaine lettuce, cucumbers, and melons—experts recommend washing under cold running water immediately before use, as dampness can encourage bacterial growth and spoilage. The Food and Drug Administration suggests washing hands before and after handling food. While scrubbing with a brush or rubbing produce by hand is effective, soap, bleach, or commercial produce washes should be avoided.

Research from the University of Maine indicates that distilled or clean cold tap water is as effective or more effective than commercial treatments at removing microbes and pesticides. Drying produce with a clean paper or dish towel can further reduce bacteria. Additionally, even if the exterior of a fruit or vegetable is not intended for consumption, the outside should still be cleaned to prevent transferring contaminants to the interior.