How to Wash Produce to Get Rid of Parasites?

November 22, 2025 •

4 min read

A study showed that unwashed vegetables had a 32.6% contamination rate with intestinal parasites, highlighting the risk from contaminated produce. Knowing how to wash produce to get rid of parasites is critical for safe consumption and preventing foodborne illness.

Quick Summary

This guide details effective methods and safety measures for washing fruits and vegetables. It outlines techniques for various produce types, and addresses common myths and mistakes to ensure better food hygiene and health.

Key Points

Handwashing is essential: Always wash your hands with soap and water for at least 20 seconds before and after handling produce.
Rinse with cool, running water: The FDA and CDC recommend rinsing all produce under cool, running water for 20-30 seconds to remove dirt and contaminants.
Scrub firm produce: For items like potatoes and melons, use a clean vegetable brush to scrub the surface, even if you plan to peel them.
Soak and swish leafy greens: Detach leaves from heads of lettuce or cabbage and soak them in a basin of cool water, swishing to remove hidden grit.
Never use soap or bleach: These products can be absorbed by produce and are dangerous if ingested. They are not recommended for cleaning food.
Dry thoroughly: Patting produce dry with a clean cloth or paper towel helps remove remaining surface bacteria.
Wash before peeling: Always rinse produce before peeling to prevent transferring dirt and bacteria from the outside to the inside.
Don't re-wash pre-washed items: Produce labeled "ready-to-eat" has been safely processed and does not need another wash.

Why Proper Produce Washing Matters

Fresh fruits and vegetables are a vital part of a healthy diet, but they can carry contaminants from farm to table. These can include soil, dirt, pesticides, and harmful microorganisms, including parasites. Improper washing can transfer these contaminants to your body, leading to foodborne illness. Some common foodborne parasites include Giardia duodenalis, Cryptosporidium parvum, and Cyclospora cayetanensis.

Parasites often end up on produce through contaminated irrigation water or soil, and from improper handling during harvest and transport. The porous nature of some fruits and vegetables means that these microscopic invaders can hide in nooks and crevices. While cooking can kill many pathogens, a lot of produce is eaten raw, making thorough washing a critical step for preventing infection.

The Standard Method: Rinsing Under Running Water

For most fruits and vegetables, the most widely recommended and effective method for cleaning is a thorough rinse under cool, running water. This simple technique is supported by health authorities like the FDA and CDC.

Wash your hands first: Always start with clean hands, washing them with soap and warm water for at least 20 seconds.
Rinse thoroughly: Hold the produce under a stream of cool, running water for 20 to 30 seconds. The flowing water helps dislodge dirt and microorganisms more effectively than soaking in a static bowl.
Use friction: Gently rub the surface of the produce with your hands to help loosen and remove debris.
Dry completely: After washing, dry the produce with a clean cloth or paper towel. Drying adds another layer of friction to remove surface contaminants and helps prevent the growth of any remaining bacteria.

Specialized Washing for Different Produce Types

Not all produce should be washed the same way. The texture, shape, and skin of different items require varying levels of attention to ensure a thorough cleaning.

Firm produce: Items like potatoes, carrots, melons, and cucumbers have thick skins that can trap dirt and microbes. Use a clean vegetable brush to scrub the surface thoroughly under running water. Wash these even if you plan to peel them, as a knife can transfer bacteria from the skin to the edible flesh.
Leafy greens: Lettuce, spinach, and cabbage require a multi-step approach. Remove and discard the outermost leaves. Separate the remaining leaves and submerge them in a basin of cool water. Swish them around to loosen any soil or grit, then lift the leaves out of the water, allowing the debris to settle at the bottom. Rinse again under running water and dry using a salad spinner or paper towels.
Delicate produce: Berries, mushrooms, and other fragile items should be handled gently to prevent bruising. Use a sink sprayer or place them in a colander and gently spray them with cool water. Avoid prolonged soaking, as this can make delicate produce mushy. Dry by patting gently with a paper towel.
With peels: Even if you plan to peel fruits and vegetables like oranges, bananas, and avocados, wash them first. This prevents transferring dirt and bacteria from the rind to the inside of the fruit when you slice through it.

Are Produce Washes, Vinegar, or Baking Soda Necessary?

While plain, running water is the most universally recommended method by food safety experts, some people opt for additional solutions. However, it's crucial to understand their real effectiveness and safety.


Method	Effectiveness Against Parasites/Bacteria	Risks/Considerations	Food Safety Recommendation
Plain Water	Effectively removes most surface contaminants, including a significant percentage of parasites with friction.	None, safest option.	Recommended by FDA, CDC, and USDA.
Vinegar Bath	Can help reduce some bacteria and remove wax, and may be more effective than water alone on certain parasites.	Can affect the flavor of produce and is not guaranteed to remove all contaminants.	Generally considered a safe option, but rinse thoroughly.
Baking Soda Bath	Studies show it can help remove pesticide residues and has some antimicrobial properties.	Not proven to be more effective than water alone for parasites, and soaking is not recommended for some produce.	Safe if rinsed well, but not a replacement for water.
Commercial Produce Washes	No significant difference in safety compared to cool, running water shown by research.	Safety of residues is not always known. Adds unnecessary cost.	Not proven more effective than water; optional and rinse thoroughly.
Soap or Detergent	Can potentially leave harmful chemical residues.	Ingestion can cause gastrointestinal distress and serious illness.	NEVER RECOMMENDED. These are not meant for consumption.

Final Steps for Ultimate Safety

Even after washing, remember to follow these final steps to ensure a safe and healthy meal.

Re-sanitize your work area: After washing and drying your produce, clean and sanitize your sink, counters, and utensils again to prevent recontamination.
Use clean utensils and cutting boards: Use clean cutting boards and knives for your cleaned produce, especially if you have used them for raw meat, poultry, or seafood.
Address pre-washed items: Produce labeled "washed," "triple washed," or "ready-to-eat" does not require additional washing. Washing it again can introduce cross-contamination from your kitchen environment.
Consider cooking as a final measure: While not all produce is meant for cooking, it's worth remembering that thorough cooking effectively kills most parasites and bacteria.

Following these simple but critical steps will significantly reduce your risk of exposure to foodborne pathogens and ensure a healthier, safer eating experience. For more information on broader food safety measures, you can consult the official FDA guidelines(https://www.fda.gov/consumers/consumer-updates/7-tips-cleaning-fruits-vegetables).

Conclusion

Effectively washing produce is a simple yet crucial step for preventing foodborne illness caused by parasites and other pathogens. While methods vary depending on the type of fruit or vegetable, the core principles remain the same: use clean hands, cool running water, and adequate friction to remove surface contaminants. Avoid harsh chemicals and trust in the power of a simple, thorough wash. By implementing these practices, you can enjoy the health benefits of fresh produce with greater confidence and safety.

Frequently Asked Questions

Yes, parasites can contaminate fruits and vegetables through contact with tainted soil, water, or improper handling. They can lurk in the crevices and on the surface of produce, posing a health risk if not properly washed.

Washing with cool, running water is effective at removing most surface contaminants, including many parasites. Studies have shown that a proper rinse, especially combined with gentle friction, can remove a significant amount of pathogens.

A vinegar and water bath may offer some additional benefits in reducing bacteria and removing wax. Some studies show it's more effective against certain stubborn parasites than plain water. However, plain running water remains the standard recommendation from most health authorities, and vinegar must be thoroughly rinsed off to avoid affecting flavor.

A baking soda wash can help remove certain pesticide residues and has antimicrobial properties, but it is not definitively proven to be more effective than water alone for parasite removal. If you use it, ensure a thorough rinse afterward.

Remove and discard the outer leaves, separate the remaining leaves, and soak them in a bowl of cool water. Swish them to dislodge dirt, lift them out, and then rinse thoroughly under running water. Finally, dry them with a salad spinner or paper towels.

No, you should never wash produce with soap, detergents, or bleach. These products are not safe for consumption and can be absorbed by the porous surfaces of fruits and vegetables, causing illness.

Produce labeled 'washed' or 'ready-to-eat' has been processed and does not require additional washing. In fact, re-washing it could introduce new contamination from your kitchen surfaces.

Even if you don't eat the peel, you must scrub firm produce like melons and cucumbers with a clean vegetable brush under running water. This prevents bacteria on the surface from being transferred to the edible flesh when you cut into it.