Using Soap or Dish Detergent on Your Fruits and Vegetables
Let’s be real, if you’ve been scrubbing your apples with dish soap thinking you’re doing something extra for food safety, you’re actually putting yourself at risk. The FDA explicitly warns against washing fruits and vegetables with soap, detergent, or commercial produce wash because produce is porous, meaning soap and household detergents can be absorbed by fruits and vegetables, despite thorough rinsing, and can make you sick. According to Jason Bolton, an extension professor and food safety specialist at the University of Maine Cooperative Extension, “Soap can irritate your gastrointestinal system, leading to vomiting or diarrhoea.” This is one of those things where good intentions can backfire spectacularly.
The USDA confirms that consumers should not wash fruits and vegetables with detergent, soap or commercial produce washes because these products are not approved or labeled by the U.S. Food and Drug Administration for use on foods. Think about it like this: the very pores that allow your tomatoes to ripen and breathe are the same ones that will soak up whatever you’re washing them with.
Relying on Commercial Produce Washes That Aren’t More Effective Than Water
Despite what some commercial products suggest, there is no evidence that produce washes, whether homemade or store-bought, are more effective than water alone, and in fact, many of their claims are not backed by peer-reviewed research or validated by regulatory agencies. Here’s the thing: the produce wash industry has been built on fear more than facts. In a study of three commercial washes, University of Maine researchers found that distilled water was equally if not more effective in removing microbes such as bacteria and mold.
According to the FDA, washing fruits and vegetables under clean, running water is the best way to reduce and often remove residues and contaminants, and the CDC and USDA agree. Honestly, it sounds too simple to be true, yet multiple federal agencies are telling us the same thing. The expensive bottles on store shelves promising superior cleaning might just be draining your wallet without adding real protection.
Skipping the Wash on Firm-Skinned Produce You Plan to Peel
Many people make the mistake of thinking that if they’re going to peel something like a melon, orange, or avocado, they don’t need to wash it first. Even if you do not plan to eat the skin, it is still important to wash produce first so dirt and bacteria are not transferred from the surface when peeling or cutting produce. The moment your knife slices through that unwashed rind, you’re basically dragging whatever’s on the outside straight into the flesh you’re about to eat.
The rough, netted surfaces of some types of melons can harbor microorganisms which can be transferred to the flesh during cutting, so to minimize the risk of cross-contamination, use a vegetable brush and rinse melons thoroughly under running water before peeling or slicing. I’ve seen people cut into cantaloupe straight from the store without even a rinse. That’s essentially inviting whatever was on the farm, truck, warehouse, and grocery store display straight onto your breakfast plate.
Rewashing Pre-Washed Bagged Greens and Actually Making Them Less Safe
The Centers for Disease Control does not recommend washing pre-washed produce again at home because if you do wash the produce, you actually have a greater chance of contaminating it from your own sink. This one surprises a lot of people. Many pre-cut, bagged or packaged fruits and vegetables are pre-washed and ready to eat, and this will be written on the package, meaning you can use the contents without any further washing since the guidelines used in the packaging facilities are extremely stringent.
Your kitchen sink, despite your best cleaning efforts, is likely one of the dirtiest places in your home. Scientists at the University of Minnesota cite that the risk of cross-contamination from food handlers and food contact surfaces used during washing may outweigh any safety benefits that further washing may do. Sometimes doing less really is doing more when it comes to food safety.
Using Hot Water Instead of Cold Running Water
You should wash fresh produce under cool, running water and avoid using hot water as this may cause the produce to experience thermal shock and absorb the water and any bacteria into its cells. Hot water might seem like it would kill more germs, right? That logic works for dishes and countertops but fails spectacularly with produce. Warm or hot water can move into the produce and bring microorganisms with it.
The temperature differential is what gets you. Wash water should be no more than 10 degrees colder than produce to prevent the entrance of microorganisms into the stem or blossom end of the produce. What you’re trying to rinse off the surface could end up getting sucked deep into the fruit or vegetable through thermal shock. Cold running water remains your safest bet, along with some good old-fashioned elbow grease and scrubbing for firmer produce.
Food safety doesn’t have to be complicated or expensive. The most effective method is often the simplest one: clean hands, cold running water, a bit of rubbing, and a vegetable brush for firm produce. Skip the soap, skip the fancy washes, and definitely don’t rewash those triple-washed greens. Sometimes the experts really do know best, even when their advice sounds almost too easy. What’s your biggest produce washing mistake? You might be surprised what you’ve been doing wrong all along.
