Can Washing Remove All Pesticides From Your Food?

December 20, 2025 •

3 min read

According to the Environmental Working Group (EWG), about 70 percent of non-organic fruits and vegetables tested by the USDA contain at least one type of pesticide residue. While washing produce is a crucial step for food safety, the question of whether washing can remove all pesticides requires a more nuanced answer. The simple truth is that no single method is 100% effective, but certain techniques can significantly reduce residue levels.

Quick Summary

Washing produce helps reduce pesticide residues but does not eliminate all of them, especially systemic types absorbed by the plant. Effective techniques like using a baking soda solution or peeling certain foods can further minimize exposure to contaminants on conventional produce. Understanding different washing methods is key to improving food safety at home.

Key Points

No 100% Removal: Washing cannot remove all pesticides, especially systemic ones that have been absorbed by the plant.
Baking Soda is Effective: Soaking produce in a mild baking soda solution is more effective at removing surface pesticides than plain water.
Know Your Pesticides: Systemic pesticides are absorbed into the plant and cannot be washed off, while contact pesticides remain on the surface and can be washed away.
Peeling is a Powerful Tool: For produce with thick skin, peeling is highly effective at removing both surface and internal pesticide residues, though it may remove some nutrients.
Even Organic Needs a Wash: Organic produce can still have pesticide residues from natural sources, so washing is still necessary for overall hygiene.
Cooking Helps: Heat from cooking, such as boiling or blanching, can further reduce the level of certain pesticide residues in food.

The Different Types of Pesticides and Why It Matters

Understanding how different pesticides work is the key to knowing how to best remove them. Not all chemical residues are the same, and their interaction with the fruit or vegetable's surface or interior determines the success of various cleaning methods.

Contact Pesticides: These are applied to the plant's surface and are not absorbed into its tissues. They are generally easier to remove with thorough washing and scrubbing. However, waxy or rough surfaces can make complete removal difficult.

Systemic Pesticides: These chemicals are absorbed into the plant's vascular system and travel throughout its internal tissues. Because they are inside the plant, washing will not remove them. Removal requires discarding the parts containing them, like peeling fruits.

Is Simple Rinsing Enough?

A quick rinse under running water is a basic step but is not sufficient for removing all pesticide residues. Running water can remove surface dirt and some loose residues but is ineffective against pesticides embedded in the skin or waxy layers.

List of Best Practices for Rinsing and Scrubbing:

Wash your hands before handling produce.
Rinse produce under cold running water for 15-20 seconds.
Scrub firm produce like apples and potatoes with a vegetable brush.
Gently rub softer produce like grapes under water.
For leafy greens, discard outer leaves and rinse others individually.

The Baking Soda Solution: Is it a Magic Bullet?

A 2017 study found that soaking apples in a weak baking soda solution for 12-15 minutes was more effective at removing certain surface pesticides than water or bleach. The baking soda's alkaline pH helps break down some chemicals. However, this method only works on surface pesticides and does not remove systemic ones.

How to use the baking soda wash:

Mix one teaspoon of baking soda per two cups of water in a bowl.
Soak produce for at least 15 minutes.
Rinse thoroughly with running water.

What About Organic Produce?

Organic produce is grown using natural, non-synthetic pesticides, not necessarily pesticide-free. While generally having lower residue levels than conventional produce, washing organic produce is still important to remove any allowed pesticides, dirt, and bacteria.

Beyond Washing: Peeling and Cooking

Peeling and cooking offer more aggressive methods for pesticide removal, particularly for systemic types.

Peeling: Removing the skin is highly effective for eliminating surface and systemic pesticides. This does mean losing fiber and nutrients concentrated in the skin.
Cooking: Boiling, blanching, or frying can significantly reduce pesticide residues. The effectiveness depends on the specific pesticide and cooking method.

Comparison of Pesticide Removal Methods


Method	Effectiveness on Surface Pesticides	Effectiveness on Systemic Pesticides	Pros	Cons
Tap Water Rinse	Low to Moderate (removes loose residues)	None (internal residues remain)	Easy, fast, and free	Ineffective on embedded pesticides
Baking Soda Soak	High (for certain types)	None (internal residues remain)	Affordable and safe	Requires longer time, doesn't remove all types
Peeling	High (removes surface residues with skin)	High (removes internal residues)	Very effective at removing all pesticide types	Removes beneficial nutrients and fiber from the skin
Cooking (Boiling/Blanching)	High (depending on pesticide volatility)	Moderate to High (heat can break down residues)	Can eliminate a high percentage of residues	Some heat-sensitive nutrients can be lost

Conclusion: A Multi-Pronged Approach for Maximum Safety

While complete pesticide removal isn't guaranteed by washing alone, combining methods can significantly reduce exposure. The best approach depends on the pesticide and produce type. Always start with a thorough wash under running water. Use a scrub brush for firm produce. A baking soda soak can help remove stubborn surface pesticides on conventional items. For produce with higher systemic pesticide use, consider peeling or cooking. This informed strategy provides better control over food quality. For more information, consult the National Pesticide Information Center (NPIC).

Frequently Asked Questions

While some people use vinegar, studies have shown that a baking soda solution is more effective at removing certain pesticides. The FDA does not recommend using commercial produce washes, soaps, or detergents, as their effectiveness has not been proven superior to water, and residues from these products can be absorbed by the produce.

Pesticides are broadly classified as either contact or systemic. Contact pesticides, which reside on the surface, can be washed off. Systemic pesticides, however, are absorbed into the plant's internal tissues, making them impossible to remove by washing.

For leafy greens, remove and discard the outermost leaves. Then, rinse the remaining leaves individually under cold, running water or soak them in a baking soda solution before a final rinse.

No, organic produce is not entirely pesticide-free. It is grown without synthetic pesticides, but organic farmers do use natural pesticides. Therefore, washing organic produce is still recommended to remove natural residues, dirt, and bacteria.

Yes, cooking can help reduce pesticide residues. High-heat processes like boiling, blanching, and stir-frying have been shown to reduce residue levels, but the effect varies depending on the type of pesticide.

Yes. Even if you don't eat the peel, washing the produce first helps prevent dirt and germs from transferring from the knife to the edible part of the food during the peeling process.

A soaking time of 12 to 15 minutes is recommended to effectively remove common surface pesticides. Afterward, be sure to rinse thoroughly under running water.