Should You Wash an Orange Before Eating It?

December 13, 2025 •

3 min read

According to the Centers for Disease Control and Prevention (CDC), nearly half of foodborne illnesses in the U.S. are caused by contaminated vegetables and fruits. This startling fact brings into sharp focus the question: should you wash an orange before eating it, even though you don't consume the peel?

Quick Summary

It is crucial to wash oranges and other produce, regardless of whether you plan to eat the peel. Contaminants on the exterior, such as dirt, bacteria, and pesticides, can transfer to your hands and the edible inner fruit during peeling or cutting. A simple rinse with water and scrubbing is an effective safety measure.

Key Points

Always wash oranges: Even if you don't eat the peel, washing is crucial to prevent contamination from dirt, bacteria, and pesticides.
Prevent cross-contamination: The most significant risk is transferring contaminants from the outer peel to your hands and the edible fruit while peeling or cutting.
Use running water only: The FDA recommends washing produce under cool, running water. Do not use soap, detergent, or bleach, as these can be absorbed by the porous rind.
Consider the wax coating: Many commercial citrus fruits have a wax coating that can trap contaminants. A firm rub under water helps dislodge these impurities.
Wash right before use: Wash the orange just before you plan to eat or prepare it. Washing and then storing can promote mold growth and premature spoilage.

The Hidden Dangers on an Orange's Skin

Many people mistakenly believe that since they peel an orange, washing it is an unnecessary step. However, the outer layer, or rind, can harbor a variety of unseen contaminants that pose a food safety risk. During the journey from farm to grocery store, oranges are exposed to numerous sources of potential contamination.

Contaminants to Watch Out For

Dirt and Debris: Oranges grow in soil and are handled by many people and machines during harvest and packaging. This process exposes them to dirt and other debris that can adhere to the peel.
Bacteria and Pathogens: Harmful microorganisms like Salmonella and E. coli can be present on the surface of produce. While the orange's peel offers some protection, these pathogens can easily be transferred to the inside of the fruit via your hands or a knife during preparation.
Pesticide Residues: Post-harvest pesticides, such as thiabendazole and imazalil, are applied to oranges to prevent mold and rot. Even after the fruit is washed and waxed commercially, residues can remain. A study found that a small amount of imazalil could diffuse into the pulp of the orange, showing that even peeling is not a complete guarantee of safety.
Protective Wax Coatings: To extend shelf life and improve appearance, many citrus fruits are coated with a layer of wax. While these coatings are generally considered safe by the FDA, they can trap dirt, pesticides, and bacteria underneath. A thorough wash helps remove surface impurities that may be trapped.

How Contamination Happens During Preparation

Cross-contamination is the most significant risk when preparing unwashed oranges. The moment you touch an unwashed orange, your hands are at risk of picking up contaminants. This is why it is critical to wash your hands before handling food. The same logic applies to the orange itself. As you peel the orange, your fingers transfer any bacteria, dirt, or pesticides from the rind to the edible fruit you are about to eat. If you use a knife to slice the orange, the blade can carry contaminants from the surface directly through the peel and into the juicy flesh inside.

The Proper Technique for Washing an Orange

Washing an orange is a simple process that takes only a few seconds and significantly reduces your risk of consuming harmful substances. The Food and Drug Administration (FDA) recommends washing all produce under running water.

Washing Steps:

Hold the orange under cool, running water.
Use your hands or a clean vegetable brush to gently but firmly rub the surface of the orange. This agitation is key to dislodging dirt, wax, and other residues.
Dry the orange thoroughly with a clean cloth or paper towel. Drying helps remove more bacteria.

What to Avoid When Washing

It is important to remember what not to use during the washing process. The FDA and other experts strongly advise against using soaps, detergents, or bleach solutions. Oranges have a porous rind that can absorb these chemicals, making the fruit unsafe and affecting its flavor.

Comparison: Washed vs. Unwashed Oranges


Feature	Washed Orange	Unwashed Orange
Pesticide Risk	Significantly reduced surface residue; cannot remove all diffused pesticides.	High risk of pesticide residue transfer from peel to hands and fruit.
Bacterial Contamination	Greatly reduced surface bacteria (e.g., Salmonella, E. coli).	High risk of cross-contamination from peel to edible parts during handling.
Dirt and Debris	Effectively removes surface dirt, dust, and handling debris.	Visible and invisible dirt can be present and transferred during peeling.
Protective Wax Coating	Helps remove surface contaminants trapped beneath the wax.	Trapped contaminants, such as dirt and pesticides, remain on the surface.
Flavor and Safety	Cleaner, safer fruit with no chemical aftertaste from soap.	Potential for bitterness or unpleasant taste transfer from the peel.

Conclusion: The Best Practice for Enjoying Oranges

Ultimately, the small amount of time and effort it takes to wash an orange is a worthwhile investment in your health and safety. The risks of transferring bacteria, pesticides, and other contaminants from the peel to your hands and the edible fruit are real and scientifically documented. By practicing good hygiene and following a simple washing procedure, you can significantly reduce these risks. Whether you're peeling the orange to eat, zesting it for a recipe, or juicing it, a quick rinse under running water is a simple yet powerful step towards ensuring a safer and healthier experience.

For more comprehensive guidelines on food safety, you can refer to the official resources from the Food and Drug Administration (FDA).

Frequently Asked Questions

No, it is not safe. While you don't eat the peel, contaminants like bacteria, pesticides, and dirt on the surface can easily transfer to your hands and then to the edible inner fruit during peeling or cutting.

Unwashed orange peels can carry dirt, debris, harmful bacteria such as E. coli and Salmonella, pesticide residues, and protective wax coatings that can trap other impurities.

No, the FDA and other experts advise against using soap, detergent, or commercial produce washes. The porous rind can absorb these chemicals, making the fruit unsafe for consumption.

The best method is to rinse the orange under cool, running water while gently scrubbing the surface with your hands or a vegetable brush. Afterward, dry it thoroughly with a clean towel.

Yes, some post-harvest pesticides have been shown to diffuse through the orange peel and into the pulp, especially with more polar compounds. Washing helps reduce surface residues but may not remove everything that has already penetrated.

It is best to wash oranges just before you are ready to eat or use them. Washing and then storing them can introduce moisture that accelerates spoilage and mold growth.

A firm scrub with a vegetable brush under running water will help remove surface contaminants trapped under the wax coating. The wax itself is difficult to remove completely without specialty techniques, but this action helps eliminate the impurities underneath.