How to wash vegetables in FDA-recommended ways for food safety

January 6, 2026 •

4 min read

According to the FDA, an estimated 48 million cases of foodborne illness occur each year in the U.S., with improper food handling and preparation contributing significantly. Adopting simple, scientifically-backed washing techniques for produce is one of the easiest and most effective steps you can take to reduce this risk in your own kitchen.

Quick Summary

The U.S. Food and Drug Administration advises using cool, running tap water and a clean produce brush to wash vegetables, without resorting to soaps or commercial washes. Always wash hands first, scrub firm produce, rub delicate items, and dry thoroughly to reduce surface bacteria.

Key Points

Use Plain Running Water: The FDA recommends washing produce only with cool, running tap water, not soap, detergents, or commercial produce washes.
Avoid Soaking Produce: Soaking fruits and vegetables, especially in a sink, can cause cross-contamination from the water or surrounding surfaces.
Scrub Firm Produce: Use a clean vegetable brush to scrub root vegetables and firm-skinned produce like melons and cucumbers.
Wash Before Cutting: Always wash fruits and vegetables before peeling or cutting to prevent transferring dirt and bacteria from the surface to the inside.
Skip Pre-Washed Items: Do not rewash produce that is labeled 'pre-washed' or 'ready-to-eat,' as this can introduce contamination.
Dry Thoroughly: Use a clean paper towel or cloth to dry produce after washing, which helps to remove more surface bacteria.

Why Proper Washing Matters

Fresh fruits and vegetables are a vital part of a healthy diet, but they are also exposed to potential contaminants from soil, water, and handling as they move through the supply chain. While a thorough washing won't eliminate all microorganisms, it is a critical step in reducing the presence of dirt and potentially harmful bacteria like Salmonella, E. coli, and Listeria. Cooking produce thoroughly is the only way to kill all bacteria, but for raw consumption, proper washing is your best defense.

The FDA-Recommended Method: Plain Running Water

Contrary to popular belief, the FDA does not recommend using soap, detergent, or bleach to wash produce. The porous nature of fruits and vegetables means they can absorb these chemicals, which are not safe for human consumption and can lead to illness. Commercial produce washes have not been proven to be more effective than plain water and their residues are not regulated for safety.

The simple, FDA-endorsed method is highly effective:

Start with clean hands: Wash your hands with warm water and soap for at least 20 seconds before and after handling produce.
Prepare your area: Ensure your sink, cutting boards, and utensils are clean to prevent cross-contamination.
Use cool, running water: Hold the produce under cool running water. For items with a firm surface, gently rub them with your hands or use a clean produce brush.
Don't soak: Soaking produce, especially delicate items, can re-contaminate them if the water becomes tainted. It's better to rinse under running water, which carries dirt and germs away.
Dry thoroughly: After washing, dry the produce with a clean paper towel or cloth to remove even more surface bacteria.

Special Considerations for Different Produce Types

Not all vegetables are created equal when it comes to washing. Different textures and shapes require slightly different approaches to ensure a thorough cleaning.

Root and Firm Vegetables

Examples: Potatoes, carrots, cucumbers, melons.
Method: Scrub gently but firmly with a clean vegetable brush under cool, running water. For melons, scrub the outer surface thoroughly before cutting to prevent transferring bacteria from the rind to the flesh.

Leafy Greens

Examples: Lettuce, spinach, cabbage.
Method: First, remove and discard any outer, damaged, or bruised leaves. Rinse the remaining leaves under cool, running water. A salad spinner can be a great tool, but ensure it is clean before use.

Delicate Produce

Examples: Berries, grapes, mushrooms.
Method: Place fragile items in a colander and rinse gently with a spray of cool water, turning as you go. Avoid soaking, as this can cause damage. For mushrooms, wipe with a damp paper towel or use a very soft brush instead of rinsing.

Washed and Ready-to-Eat Produce

Examples: Bagged salads, pre-cut vegetables.
Method: If the package explicitly states it is “pre-washed,” “triple-washed,” or “ready-to-eat,” the FDA advises that no further washing is necessary. Rewashing can actually introduce new bacteria from your kitchen surfaces.

Comparison of Washing Methods


Feature	FDA-Recommended Method (Running Water)	Common Unrecommended Methods (Soap, Vinegar)
Effectiveness	Proven to significantly reduce surface contaminants.	Not proven to be more effective than water alone and can be less safe.
Safety	No risk of chemical absorption or residue ingestion.	Can cause ingestion of chemical residues absorbed by porous produce.
Taste Impact	Leaves no taste or odor behind.	Can affect the taste of the produce.
Cost	Minimal, uses only tap water.	Requires purchase of extra, unnecessary products.
Risk of Cross-Contamination	Low, as running water flushes away contaminants.	High, especially when soaking, as pathogens can spread from the water back onto the produce.

The Final Step: Drying Produce

After washing, the final step is to dry your produce. Excess moisture can promote the growth of bacteria. Use a clean paper towel or a clean cloth to pat the vegetables dry. This extra step helps to further reduce any remaining surface bacteria and can also help with the quality and shelf life of your produce. If you are not using the produce immediately, wait to wash it until you are ready to prepare it. This practice promotes longer-lasting freshness.

Conclusion

For effective and safe produce cleaning, the best approach is the one endorsed by the FDA: simple, cool, running water. Skip the soap and commercial washes, which can do more harm than good by introducing chemicals. By washing your hands, properly rinsing with water based on the produce type, and drying it thoroughly, you can significantly reduce the risk of foodborne illness and enjoy your fresh vegetables with confidence. This basic food safety practice is a foundational step toward a healthier kitchen. For the most up-to-date information, always refer to the official FDA website regarding food safety guidelines.

Official FDA Source on Produce Washing

Frequently Asked Questions

No, the FDA strongly advises against washing produce with soap, detergent, or bleach. These products are not meant for human consumption, and porous produce can absorb them, which can make you sick.

While not as dangerous as soap, the FDA and other experts do not recommend using vinegar or baking soda to wash produce. Plain running water is just as effective, and these solutions can leave an unwanted flavor on your food.

Yes, you must wash organic produce just like conventional produce. Organic produce is still exposed to soil, water, and handling during transport, so washing is essential for safety.

No, according to the FDA, rewashing produce labeled 'triple washed,' 'pre-washed,' or 'ready-to-eat' is not necessary and could reintroduce contaminants from your kitchen surfaces.

The best method is to place delicate produce in a colander and gently spray it with cool, running water. Avoid soaking, as this can cause damage and spread contamination.

For firm produce, scrub the surfaces with a clean vegetable brush under cool, running water to remove dirt and bacteria from crevices.

It is important to wash produce before peeling or cutting to prevent dirt and bacteria from the exterior from being transferred to the edible parts by your knife or hands.