If you spend time on social media, you’re likely to come across influencers touting the benefits of washing fruits and vegetables using a specific method for safety reasons.
Their advice is often born out of the belief that the surface of fresh produce can be a source of “toxic chemicals” unless given the proper treatment.
In the name of wellness, influencers may promote a variety of DIY cleaning solutions, including apple cider vinegar, lemon juice, baking soda, veggie wash products, and even essential oils (which should never be consumed).
You may even come across accounts selling expensive water treatment appliances, costing hundreds and even thousands of dollars, claiming to sterilize produce in the name of health and safety.
Is Fresh Produce Covered in Dangerous Chemicals?
While the surface of fruits and vegetables may contain a little dust or dirt from the field in which they are grown, any pesticide residues found on the produce we eat is highly regulated to ensure safety.
Pesticide residue limits, called Maximum Residue Limits (MRLs), are regulated by Health Canada, and are established after rigorous scientific assessment. Residue limits are set at levels hundreds to thousands of times below the Acceptable Daily Intake (ADI), which is the amount of pesticide residue a person could consume every day without any negative health effects. They also take into account the entire population, including infants, children, and pregnant women.
Additionally, the Canadian Food Inspection Agency regularly monitors and tests pesticide residues for compliance. The most recent assessment showed that over 99% of produce in Canada (including imported) have residues that fall far below our very conservative limits.
So, What Is the Best Method for Washing Fruits and Veggies?
In one study, researchers looked at various home methods of reducing microbial contamination of fresh produce.
A sample of fresh apples, tomatoes, lettuce, and broccoli was contaminated with a strain of Listeria bacteria, and then subjected to a combination of cleaning procedures, including:
The study compared soaking the produce for 2 minutes in either: tap water, veggie wash solution, 5% vinegar solution or 13% lemon juice solution. It also looked at rinsing under running tap water, rinsing and rubbing under running tap water, brushing under running tap water and wiping with a wet or dry paper towel. Researchers concluded that rubbing or brushing produce under running tap water was most effective in reducing surface bacteria.
In addition, while pesticide residues are found in minute quantities that do not impact the safety of the produce we eat, this study compared running tap water to a vegetable wash in reducing pesticide residues remaining on leafy green vegetables. Researchers also concluded that the running tap water method was the most effective.
Fresh produce does not naturally contain microorganisms (bacteria, viruses or parasites). However, fruits and vegetables may become contaminated while in contact with the soil, during harvest or handling for transportation, or while en route from the grocery store to your cutting board. Following are a few easy strategies to put in place to minimize any risk from contamination.
Tips For Cleaning Fruits and Vegetables
- Wash hands thoroughly with warm soapy water before preparing fresh produce.
- Cut away any bruised or damaged areas on fruits and vegetables, as bacteria can thrive in these spots.
- Wash fruits and vegetables thoroughly under, cool, running tap water, even if you plan to peel them. This can prevent the spread of any bacteria that may be present.
- Use your hands or a clean produce brush to scrub items that have firm surfaces.
- Sanitize countertops, cutting boards and cutting utensils before and after preparing food.
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