Do You Really Need to Wash Fruits and Vegetables?

Do’s and don’ts of cleaning produce and other to prevent food contamination

Aaron Kassraie,

Updated October 09, 2025

AARP

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En español

Published April 25, 2022

/ Updated October 09, 2025

A woman's hands wash some fruit under the stream of water

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Before fruits, vegetables and other foods land on our plates, they travel a long road—through farms, favotires, trucks and grocery displays—picking up potential contaminants along the way. That's why food safety experts emphasize washing produce before eating it. A quick rinse might seem simple, but it's one of the most effective ways to remove dirt, bacteria and pesticide residue.

“Produce comes from the environment; it comes from the ground,” says Meredith Carothers, public affairs specialist at the U.S. Department of Agriculture (USDA). “You can have dirt on it, you can have bacteria on it. Unlike meat and poultry, which is packaged, a lot of times produce is just out in the grocery store on display.”

But from a food safety perspective, experts say not all foods need to be washed. In fact, rinsing some foods can increase the risk of contamination and cause illness. To help clear up any confusion, we asked Carothers to break down the do’s and don’ts of food washing.

Produce-Specific Tips: How to wash lettuce, berries, mushrooms and more

Firm fruits and veggies (apples, cucumbers): Wash well or peel to remove waxy preservatives.
Soft fruits (peaches, plums): Rinse under running water and dry with a paper towel.
Berries, grapes, cherries and other delicate fruits: Store unwashed, discard moldy pieces and rinse gently under cool water before eating.
Mushrooms: Wipe with a damp paper towel or clean with a soft brush.
Leafy greens: Remove bruised outer leaves, rinse the remaining leaves under running water while gently rubbing, then dry.
Root vegetables (potatoes, carrots): Scrub under lukewarm water or peel.
Herbs: Dip and swish in cool water, then dry with a paper towel.
Hot peppers: Wash while wearing gloves to avoid skin irritation.
Melons: The netted surface of melons, like cantaloupe, can carry microorganisms that transfer to the fruit when cut. You can reduce the risk, but never eliminate it, by scrubbing the melon with a vegetable brush and rinsing under running water before slicing.

Melons are particularly risky due to their pH level, which allows bacteria to grow quickly. Leaving cut melon out overnight can significantly increase pathogen growth. It’s best to discard leftovers after serving and avoid pre-cut cantaloupe wrapped in plastic, as its freshness and safety can’t be guaranteed, according to food safety expert Darin Detwiler.

Source: USDA and Colorado State University

How to wash produce the right way

Wash before eating. To slow bacterial growth, wash fruits and vegetables before eating. If you must wash them in advance, dry thoroughly with a paper towel.

Rinse fresh produce under running water. After harvest, fruits and vegetables pass through many hands and surfaces before reaching your grocery store. Before eating, remove any torn or bruised parts (where bacteria can thrive) and rinse under running water to remove germs and dirt. Neither the FDA or CDC suggest using products such as vinegar or baking soda to clean produce.

Scrub firm produce. Foods like potatoes or apples can be scrubbed to thoroughly remove dirt from the exterior, including crevices that rinsing alone may not reach.

Dry produce properly. That means laying rinsed produce on a clean cloth or paper towel to avoid recontamination. If you use a salad spinner, make sure it’s clean before and between batches.

Don’t wash “prewashed” or “ready to eat” produce. These are already safe to eat out of the package. Just make sure they don’t touch any unclean surfaces or utensils—especially if those surfaces have had raw meat or its juices on them.

Skip the soap. The USDA advises against using any type of detergent on fruits or vegetables because it can leave behind a film that is not intended to be consumed. Some produce is also porous and may absorb the soap. Although you can buy commercial produce washes, they aren’t approved or labeled by the Food and Drug Administration (FDA) and are not recommended.

Don’t soak produce. Soaking may remove the germs initially, but the now-tainted water can recontaminate your produce and nearby surfaces. When produce is rinsed under running water, the dirt and germs go down the drain.

Store wisely. Most produce lasts two to five days, but some items like apples, onions, potatoes and winter squash can last longer when stored at an appropriate temperature. Remember, cut, peeled, cooked fruits and vegetables should be refrigerated as soon as possible, or within 2 hours

Safe minimum cooking temperatures

Ground beef, pork, veal, lamb: 160 degrees
Ground chicken, turkey: 165 degrees
Steaks, roasts, chops: 145 degrees and 3 minutes rest
Poultry: 165 degrees and 3 minutes rest
Fresh pork, ham: 145 degrees
Precooked ham: 165 degrees or 140 degrees if packed in a USDA-inspected plant
Fish and shellfish: 145 degrees

Source: Foodsafety.gov

Don't wash these foods

Don’t wash meat, poultry or seafood. Washing increases the risk for cross-contamination and doesn’t add any safety benefit. Although you may be rinsing some surface bacteria, you’ll never get it completely clean. In fact, any slosh or spray from washing meats, poultry or seafood can spread germs across your sink and countertops.

“A lot of people do it because it’s tradition; it’s what they grew up with,” says Carothers. “Really, the only way to make sure your meat and poultry products are safe to eat is to cook them to a safe internal temperature.”

Carothers says that anyone who still insists on washing their meat must thoroughly sanitize their sink and other nearby surfaces afterward. Otherwise, germs can easily pass to other foods or to eating surfaces and raise the risk of foodborne illness.

In an observational study conducted by the USDA, 60 percent of participants who washed their raw chicken had bacteria residue in their kitchen sink. Of those who attempted to clean or sanitize the sink afterward, 14 percent still had bacteria left behind.

Don’t wash store-bought eggs. Eggs processed commercially in the U.S. are washed before they land on store shelves. Washing them again can lead to soap or contaminants seeping into the egg itself because the shell is permeable.

However, you can wash farm-fresh eggs, but only right before you’re ready to cook or refrigerate them. Farm-fresh eggs, have a natural protective coating on them to keep bacteria out. If this coating is removed through washing, bacteria can get inside when stored outside the refrigerator.

Rinsing rice is optional. If you’ve been told to rinse your rice before cooking, that isn’t necessarily for safety. Instead, it removes excess starch. But know, rinsing enriched rice may wash away added nutrients like iron and B vitamins.

Rinsing rice is optional. If you’ve been told to rinse your rice before cooking, that isn’t necessarily for safety. Instead, it removes excess starch. But know, rinsing enriched rice may wash away added nutrients like iron and B vitamins.

Stay alert: Food recalls and produce safety

Fruits and vegetables can sometimes carry harmful bacteria such as listeria, salmonella and E. coli, which can cause severe illness—especially in adults 65 and older or anyone with a weakened immune system. However, even thorough washing cannot guarantee removal of all pathogens. If a fruit or vegetable is part of a recall or outbreak alert, the safest choice is to avoid eating it.

“We as consumers don’t have any way to totally know if we have washed every single piece of bacteria off that fruit or vegetable,” says Carothers. “That’s why if something is in the news for being contaminated ... it’s best to just completely avoid it.”

Check the latest recalls on the FDA and USDA websites before buying or serving produce.

FAQs About Washing Fruits and Vegetables

Do you need to wash prewashed lettuce?

No. If the package says “prewashed,” “triple-washed,” or “ready to eat,” you do not need to wash it again.

Does vinegar kill bacteria on produce?

No. Vinegar, baking soda and other home remedies have not been proven to kill harmful bacteria on fruits and vegetables. The recommended method is rinsing under running water and scrubbing firm produce.

Should you wash fruit with soap or detergent?

Never use soap or detergent on produce. Fruits and vegetables can absorb these chemicals, which are not safe to eat. Use only clean, running water.

Do you need to wash organic produce?

Yes. Organic growers still use approved organic pesticides, and dirt or bacteria can be present. So, wash organic produce the same way you wash nonorganic fruits and vegetables—under running water before eating.

Editor’s note: This story, originally published April 25, 2022, has been updated.

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Aaron Kassraie writes about issues important to military veterans and their families for AARP. He also serves as a general assignment reporter. Kassraie previously covered U.S. foreign policy as a correspondent for the Kuwait News Agency’s Washington bureau and worked in news gathering for USA Today and Al Jazeera English. 

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