Can you get diarrhea from not washing fruit?

January 7, 2026 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), nearly half of all foodborne illnesses in the U.S. are caused by contaminated vegetables or fruits. Yes, you can get diarrhea from not washing fruit due to harmful bacteria, parasites, and chemical residues lingering on the surface. This simple, overlooked step can lead to significant health risks, emphasizing the importance of proper produce cleaning.

Quick Summary

Eating unwashed fruit increases your risk of foodborne illness, as produce can harbor harmful bacteria like E. coli and Salmonella. These pathogens can cause severe diarrhea and other gastrointestinal symptoms. Proper washing under running water is crucial to reduce contaminants and ensure safer consumption of fresh fruit.

Key Points

Harmful pathogens: Unwashed fruits can harbor bacteria like E. coli, Salmonella, and Listeria, which are common causes of foodborne illnesses resulting in diarrhea.
Hidden contaminants: Contamination can occur during farming, harvesting, and transportation through contact with soil, water, and unsanitary handling.
Invisible threat: Even if fruit looks clean, it can still carry invisible germs that can make you sick.
Pesticide residues: Unwashed produce can have pesticide residues on its surface, which washing can help reduce but not always eliminate, depending on the chemical.
Cross-contamination: Washing is crucial even for fruit with a peel, as cutting an unwashed surface can transfer bacteria to the edible part.
Simple and effective wash: The FDA and CDC recommend washing produce under cool running water and scrubbing with hands or a clean brush for firm fruits.
Soap is not necessary: Health experts advise against using soaps, detergents, or commercial produce washes, as they can be absorbed by the fruit and are not proven to be more effective than water.

Understanding the Contamination Cycle

Contamination of fresh fruit can occur at various stages, from the farm to your table. During the growing process, produce can come into contact with soil, water, and animal waste that contain harmful pathogens. Inadequate hygiene practices by farm workers and unsanitized packing equipment can further spread bacteria like Salmonella and E. coli. At the grocery store, produce is handled by numerous people, and cross-contamination can happen when it's placed in unsanitized shopping carts or next to raw meat. This long journey means that even seemingly clean fruit can harbor invisible threats.

The Pathogens That Cause Diarrhea

Several types of microorganisms commonly found on produce can trigger gastrointestinal distress, with diarrhea being a primary symptom.

E. coli: Certain strains of Escherichia coli bacteria, particularly E. coli O157:H7, can cause severe illness. Contamination often originates from animal feces in the field.
Salmonella: This bacteria is a leading cause of foodborne illness in the U.S. and can be found on produce that has come into contact with animal feces. Symptoms include fever, abdominal cramps, and diarrhea that can last up to a week.
Listeria: While less common, Listeria monocytogenes can cause a serious infection with flu-like symptoms, including diarrhea. It poses a greater risk to older adults, pregnant women, and those with compromised immune systems.
Norovirus: A highly contagious virus, norovirus is another leading cause of foodborne illness outbreaks. It can be present on produce and is known to cause severe vomiting and diarrhea.
Parasites: Some fruits, especially those grown close to the ground like strawberries, can be contaminated with parasites such as Toxoplasma gondii or roundworm eggs through contact with soil or animal feces.

The Threat of Pesticides and Chemicals

Beyond pathogens, unwashed fruit can also carry chemical residues from pesticides and fungicides used during farming. While washing is effective at reducing surface-level chemicals, some pesticides are systemic, meaning they are absorbed by the plant and cannot be completely washed off. Long-term exposure to pesticides has been linked to various health problems. Using commercial produce washes is not recommended by the FDA, as fruits can be porous and absorb the chemicals, potentially causing further harm. The safest method is simply scrubbing produce under running water.

Comparison of Washing Methods


Method	Effectiveness Against Bacteria	Effectiveness Against Pesticides	Best For	Caveats
Cold Running Water	Good for surface-level germs, significantly reduces risk.	Fair for surface-level residues, poor for systemic pesticides.	Most produce, especially those with smooth, firm skin.	Requires friction for best results; may not remove all pesticide traces.
Soaking in Vinegar/Baking Soda	Can be more effective for some microbes and pesticides.	Some studies show enhanced removal, but not universally agreed upon as necessary.	Berries, leafy greens, and produce with textured skin.	Can alter flavor and texture if soaked too long; not universally recommended.
Commercial Produce Washes	No proven advantage over plain water.	Claims vary; can leave chemical residue.	No recommended use.	FDA cautions against use; can be absorbed by porous produce.

How to Wash Fruit Properly

To minimize your risk of getting diarrhea and other foodborne illnesses from unwashed fruit, follow these steps recommended by health organizations like the FDA and CDC:

Wash your hands: Always start by washing your hands for at least 20 seconds with soap and warm water.
Rinse under running water: Hold produce under running tap water. The friction of your hands is key to removing dirt and germs.
Scrub firm produce: Use a clean vegetable brush for firm-skinned items like melons, apples, and cucumbers. Remember to wash these before cutting to prevent transferring bacteria from the surface to the inside.
Dry it off: After rinsing, dry the produce with a clean paper towel or cloth towel to remove remaining bacteria and excess moisture.
Handle with care: Cut away any bruised or damaged areas, as these are prime locations for bacterial growth.
Timing is everything: Wash berries and other delicate produce just before you eat them, as moisture can speed up spoilage.

The Dangers of Cross-Contamination

It's not just the unwashed fruit itself that poses a risk; cross-contamination is a significant concern. A dirty knife used to slice an unwashed melon can transfer bacteria from the rind to the edible flesh. Similarly, cutting boards, sinks, and countertops must be kept clean to avoid spreading germs from unwashed produce to other foods, especially ready-to-eat items.

Conclusion

Can you get diarrhea from not washing fruit? Absolutely. The risk comes from a variety of potential contaminants, including harmful bacteria like E. coli and Salmonella, as well as parasites and chemical residues from pesticides. While no washing method can eliminate all risks, a thorough wash with cool running water and gentle friction, along with proper food hygiene, significantly reduces the likelihood of foodborne illness. Ignoring this simple step is a gamble with your health. The most effective defense is to make proper produce washing a consistent habit in your kitchen, ensuring that the fruit you eat is as safe as it is nutritious.

Food and Drug Administration (FDA) Guidance on Fresh Fruits and Vegetables

Frequently Asked Questions

The primary cause is consuming harmful bacteria, such as E. coli and Salmonella, that are present on the surface of unwashed produce. These pathogens can trigger foodborne illness with symptoms including diarrhea, abdominal cramps, and fever.

Washing fruit with cool, running water and gentle rubbing can significantly reduce surface bacteria, dirt, and some pesticide residues. However, it may not eliminate all contaminants, particularly those that have been internalized by the produce.

Yes, you should always wash fruit with a peel, like melons, oranges, and bananas, before cutting into them. This prevents bacteria and other contaminants on the rind from being transferred to the edible flesh by your knife or hands.

Yes. Organic produce is still grown in soil and handled by multiple people, making it susceptible to the same bacteria and environmental contaminants as conventionally grown produce. Organic produce must also be washed thoroughly before eating.

While some studies suggest these methods can be effective, health organizations like the FDA and CDC do not recommend them over plain running water. They can alter the taste and texture of delicate fruits if soaked too long, and water alone is typically sufficient and safer.

Symptoms of foodborne illness can appear anywhere from a few hours to several days after consuming contaminated food. The timing depends on the specific pathogen and the amount consumed.

Common contaminants include bacteria like E. coli, Salmonella, and Listeria; viruses such as Norovirus; parasites like Toxoplasma gondii; pesticide residues; and visible dirt.