Apparently the notion of “simple is best” can now be applied to washing your fruits and vegetables. A recent study in Food Science & Nutrition found that rinsing or submerging leafy vegetables in water doesn’t meaningfully reduce their burden of E. coli bacteria. Another study from the University of Georgia found that specially designed produce washes were even less effective than a water rinse at clearing away E. coli. In fact, the FDA recommends skipping those produce washes altogether.

The good news according to Linda Harris, a department chair and food-safety researcher at the University of California, Davis, is the risk of getting sick from eating produce is very, very low. However, because produce is sold where anyone can and does handle it, there is a likelihood that pathogens from other shoppers’ hands could get on your produce. Additionally, there could be dirt on it so washing it is best.

The most effective way to clean produce is to rinse (and, if needed, rub) under clean, running water. Drying with a clean towel can also be beneficial.

The question arises, how do you wash delicate produce like berries? A thorough rinse right before eating is suggested. “Moisture can encourage bacterial growth,” says Marisa Bunning, an associate professor of food science and human nutrition at Colorado State University. “So you don’t want to wash anything until you’re ready to eat or cook it,” she says.

When you are ready to wash your produce, make sure your hands and anything else that is coming in contact with the produce is clean so as to not spread any potential pathogens. “This is why we follow the FDA’s guidance to not wash the bagged and pre-washed greens,” Bunning says. In fact, you’re more likely to de-sterilize these items than to further clean them.

With this knowledge, now you can worry less and enjoy those wonderful summer fruits and veggies!

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