How Should I Clean My Fruits And Vegetables?

by Laurie Barker Jackman, RD

As consumers become more aware and concerned about food safety, questions around the best way to clean fruits and vegetables have surged. Yet, misinformation about the best produce cleaning methods can leave many of us confused about what really works. It’s time to set the record straight on exactly what we need to do to clean our produce to ensure safety while filling half our plate with fruits and veggies!

Why Cleaning Produce Matters

While it is well established to fill half of our plate vegetables and fruit at every meal and snack (if you need more convincing, check out this blog post Why We Should Fill Half Our Plate), it is also important to clean fruits and vegetables properly to prevent foodborne illness. Many of these illnesses could be prevented by following proper food handling and preparation techniques. We may not often think about getting sick from our beloved produce, but it is important to understand that they may become contaminated before they reach our homes. Even though fresh produce does not naturally contain bacteria, they may become contaminated in the field, during harvest, storing, transportation or handling by workers or customers.

Best Way to Clean Fruits and Vegetables

We know that properly washing fruits and vegetables before we eat them, can significantly reduce the germs and unwanted residues that may be left on them during their journey to our table. But what are the best cleaning methods? Is a produce wash necessary? Or, if you scroll social media, you may be thinking about using a more ‘natural’ wash like baking soda or vinegar. According to Health Canada we can confidently say that rinsing produce with fresh, cool, running water is the best way to clean them.

There are some simple steps to follow to minimize any risk.

First, be sure to wash your hands properly before handling your produce. That means washing your hands for at least 20 seconds using warm water and soap. This simple first step can prevent cross-contamination.
You also want to make sure that all surfaces and utensils the produce will come in contact with, are cleaned and sanitized.
Next, be sure to inspect your produce and cut away any bruised or damaged spots as bacteria can thrive in these areas. You can read more about handling your produce in our blog post How Should I Handle My Fruits and Veggies.

Now we are ready to wash our vegetables and fruit under fresh, cool, running water. Even if you plan to peel them, this is the most effective and safest way for reducing surface germs and to prevent the spread of any bacteria that may be present. It is important to note that using soaps or detergents to wash produce can cause chemical contamination of food and is not recommended.

Cleaning Different Types of Produce

Produce with firmer skins like apples, pears, root vegetables, and lemons can be washed under cool, running water using a soft bristle brush to better remove residue. It is important to wash produce that have a rind even if you are not eating that part, like pineapple, melon or squash. This will prevent bacteria that may be on the rind or peel from going into the flesh when you cut it.

Leafy greens from lettuce and leeks to brussels sprouts and Bok choy should have their outermost layer removed, then wash under fresh, cool, running water until all the dirt has been washed away. Ready-to-eat leafy greens labelled as washed, pre-washed or triple washed and sold in sealed packages, do not need to be washed again. It is important to note that it is not recommended to soak produce in a sink full of water as they can become contaminated by bacteria in the sink.

Delicate produce like berries and mushrooms can be washed using a steady stream of cool running water and washed just before serving or they will spoil quickly. Be sure to clean the underside of mushrooms as this area can hold bacteria.

What About Pesticides on Produce?

In Canada, our food is highly regulated by Health Canada to ensure safety. There are limits of any pesticide residue found on the produce we eat called Maximum Residue Limits (MRLs). These MRLs are set at levels hundreds to thousands of times below the amount of residue a person could consume each day without any negative health effects. Consumers can have confidence in knowing that the Canadian Food Inspection Agency regularly monitors and tests for pesticide residue to ensure the standards are being met.

Bottom Line:

The best way to clean fruits and vegetables is to rinse them with clean, cool, running water. Don’t forget to follow practical food safety tips as well, such as proper hand washing and ensuring your kitchen and utensils are clean and sanitized. Be confident in knowing that by following these practices, you can significantly reduce your risk of foodborne illness.

About the author

Laurie Barker Jackman is a registered dietitian and media personality. She is a regular dietitian expert on CTV Morning Live in Halifax, sharing her recipes and nutrition tips to inspire viewers. Check out Laurie’s segments and recipes by following her on Instagram.