How much pesticides does washing remove?

January 11, 2026 •

4 min read

While a 2017 study found that a baking soda and water soak could completely remove two common pesticides from the surface of apples, the reality of how much pesticides does washing remove is much more complex. The effectiveness varies dramatically depending on the type of pesticide and the produce itself.

Quick Summary

The amount of pesticide removed by washing varies greatly based on the chemical's properties, the produce's surface, and the cleaning method used. While no single wash is 100% effective, methods like baking soda solutions or simply scrubbing under running water can significantly reduce surface residues, but they are ineffective against systemic pesticides absorbed into the plant.

Key Points

Systemic vs. Surface Pesticides: Washing only removes surface pesticides, not systemic ones absorbed into the plant's flesh.
Baking Soda is Most Effective: A 12-15 minute soak in a baking soda solution is highly effective at removing many surface residues.
Water is Better Than Nothing: Rinsing produce under running tap water can remove some surface pesticide residues, especially with scrubbing.
Peeling is a Last Resort: While effective for removing both systemic and surface pesticides, peeling also removes valuable nutrients and fiber found in the skin.
Avoid Soaps: Do not use household soaps or detergents on produce, as they can be absorbed into the food and are not approved for consumption.
Produce Type Matters: The rough or porous surface of some produce makes it harder to wash clean, requiring more thorough methods.
Organic is the Safest Bet: For those most concerned about pesticide intake, choosing organic produce, particularly for items with thin or edible skins, is the best option.

Understanding Pesticide Types: Systemic vs. Surface

To understand how much pesticides are removed by washing, it's essential to differentiate between two main types: systemic and surface. This distinction determines whether a pesticide can be removed at all by household cleaning methods.

Systemic Pesticides

Systemic pesticides are absorbed by the plant and become integrated into its tissues. They cannot be washed off because they are inside the produce, not just on its surface. This means that for produce treated with systemic pesticides, no amount of rinsing, soaking, or scrubbing will make a significant difference to the residue levels within the flesh. Peeling is the only effective way to remove these pesticides from the edible portion, but this also means losing nutrients and fiber found in the skin.

Surface Pesticides

Also known as contact pesticides, these chemicals remain on the outer surface of the produce. They can be removed, to varying degrees, with proper washing techniques. The extent of removal depends on factors such as the pesticide's solubility, the texture of the produce, and the washing method used. The mechanical action of scrubbing and the chemical properties of a washing solution are key to effective removal.

Comparison of Different Washing Methods


Washing Method	Key Details	Effectiveness Against Surface Residues	Considerations
Tap Water Rinse	Rinse under cold running water for 30+ seconds while rubbing.	Can reduce residues by 10-80%, depending on the pesticide.	Simple, fast, and removes dirt and some surface residues.
Baking Soda Solution	Soak produce in a mixture of 1 teaspoon baking soda per 2 cups of water for 12-15 minutes.	Highly effective against many common surface pesticides; can completely remove some.	Requires more time. Ineffective against systemic pesticides.
Salt Water Soak	Use a 10% saltwater solution for 20 minutes.	Found effective in removing large percentages of certain pesticides.	Can be less practical and potentially affect the produce's taste.
Vinegar Solution	Mix 1 part vinegar with 4 parts water and soak for 20 minutes.	Equally effective as a saltwater solution in some studies.	Inexpensive but can affect the flavor of some foods.
Commercial Washes	Specialized sprays and solutions marketed for produce.	No more effective than plain water in many cases.	Can be expensive and may add new chemical residues to the food.
Peeling	Removing the outer skin or leaves.	Very effective at removing both surface and systemic residues.	Removes beneficial fiber and nutrients found in the skin.

Best Practices for Washing Produce

Given the variability in effectiveness, a multi-pronged approach is the most effective strategy for reducing pesticide residues and improving food hygiene. The following steps, recommended by experts, can help minimize your risk:

Wash ALL Produce: Even organic and pre-washed items should be washed again to remove lingering contaminants and bacteria.
Use Running Water and Rub: Holding produce under running water while rubbing the surface is crucial for removing dirt and surface-level pesticides.
Scrub Firm Produce: Use a clean vegetable brush for produce with firm or bumpy skins, such as potatoes, apples, and cucumbers, to dislodge pesticides from crevices.
Soak if Necessary: For very thorough cleaning, particularly for conventionally grown items, a baking soda soak is a proven method for removing surface residues.
Discard Outer Leaves: Remove the outermost leaves of leafy vegetables like lettuce and cabbage before washing.
Wash Right Before Eating: For delicate items like berries, wash them just before consumption to prevent premature spoilage.
Avoid Soaps and Detergents: Never use dish soap, bleach, or other household detergents. These are not approved for food and can be absorbed by porous produce.

The Role of Time and Produce Type

The duration of washing is a critical factor. A quick rinse may be better than nothing but is far less effective than a longer soak and scrub. As one study on apples demonstrated, a 12-15 minute baking soda soak was necessary for complete removal of certain surface pesticides.

The type of produce also heavily influences removal. Smooth-skinned items like apples and tomatoes are easier to clean than rough-skinned or porous ones like strawberries and leafy greens, where pesticides can become lodged in uneven surfaces or absorbed more easily.

Conclusion: How Much Pesticides Does Washing Remove?

Washing is a necessary and effective step for reducing overall exposure to pesticide residues, but it is not a magic bullet. While it can remove a significant portion of surface-level pesticides, especially with a thorough scrub or a baking soda solution, it is completely ineffective against systemic pesticides that have been absorbed by the plant. The most risk-averse approach involves choosing organic options for items on the Environmental Working Group's 'Dirty Dozen' list when possible, and consistently applying best practices like washing and scrubbing. Ultimately, proper washing, combined with other strategies like peeling, offers the best defense for reducing your intake of chemical residues, even if complete removal is not always possible. For more information on pesticide safety, you can visit the National Pesticide Information Center.

Frequently Asked Questions

Yes, but only partially. Washing produce thoroughly under cold, running water and scrubbing the surface can remove a significant amount of surface-level pesticide residues, but it is not effective against systemic pesticides absorbed into the plant.

Not necessarily. Studies have shown that many commercial produce washes are no more effective at removing pesticide residues than rinsing with plain tap water. They can also be expensive and unnecessary.

Peeling is very effective at removing pesticide residues, including those that have penetrated the outer layers. However, this method also removes fiber and nutrients found in the skin.

Wash delicate produce like berries just before eating to prevent spoilage. You can place them in a colander and gently spray them with water, avoiding a heavy soak that can make them soggy.

Yes, washing pre-washed produce is a recommended practice. Re-washing helps remove lingering contaminants and bacteria that may have accumulated since the initial processing.

A rinse under running water for at least 30 seconds is recommended. For more effective removal of surface pesticides, consider a 12-15 minute soak in a baking soda solution.

For leafy greens, discard the outermost leaves first. Then, soak the remaining leaves in water (with baking soda for better results) and swish them around before rinsing and spinning dry.