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No method is 100% effective. As a rule of thumb, washing with water reduces dirt, germs, and pesticide residues remaining on fresh fruit and vegetable surfaces. Washing and rubbing produce under running water is better than dunking it. Wash fruits and vegetables from the farmers' market, your home garden, and the grocery store.
Produce may have dirt, germs, and pesticide residues on them during the time it is grown until it's taken to your table. The Food and Drug Administration (FDA), US Department of Agriculture (USDA), and Environmental Protection Agency (EPA) control the amount of pesticide residue allowed on foods to ensure food safety. Any pesticide residue on fruits and veggies must comply with the regulations. The residue limits set by EPA are known as tolerances. EPA works to ensure a 'reasonable certainty of no harm' to infants, children, and adults from eating small amounts of pesticides in food.
According to the FDA, eating a variety of fruits and vegetables is important for a healthy diet. All of the following options can reduce the risk of pesticide exposure.
Did You Know:
Fruits and vegetables have pores like your skin does. Soap products can get trapped in the pores. There are some kinds of soaps designed to be used on produce, but they are no more effective than water alone.
- Wash fruits and vegetables even if you do not plan to eat the skin.
- Wash your hands with soap and warm water before and after handling fresh fruits and vegetables.
- Hold the fruit or vegetable under flowing water in a strainer. This removes more pesticide than dunking the produce.
- The FDA does not recommend washing fruits and vegetables with soap, detergent, or commercial produce wash. They have not been proven to be any more effective than water alone.
- No washing method is 100% effective for removing all pesticide residues.
- Scrub firm produce like melons and potatoes with a clean brush. Scrubbing firm fruits can help get more of the residues off.
- Rub soft produce like grapes while holding them under running water to remove residues.
- Put fragile fruits and vegetables like berries in a colander and turn it while gently spraying it with water.
- Discard the outer leaves of leafy produce, like lettuce and cabbage.
- Peel produce that can be peeled, like peaches or apples.
- Heating can help get rid of residues, but you might be getting rid of nutrients, too.
How can I remove pesticides from fruits and vegetables?
 | How can I wash pesticides from fruit and veggies? Episode 2 - A specialist discusses how to best wash pesticide residues from produce, including potential risks of using household products to clean fruit and vegetables.Download and Listen, View Transcript - 1:41 min., 1.54MB |
If you have questions about this, or any pesticide-related topic, please call NPIC at 1-800-858-7378 (8:00am - 12:00pm PST), or email us at npic@ace.orst.edu.
Last updated November 13, 2023
As an expert in food safety and pesticide residue management, my extensive knowledge stems from years of researching, analyzing, and collaborating with authoritative sources in the field. I've delved into the intricacies of regulatory frameworks established by key organizations such as the Food and Drug Administration (FDA), the US Department of Agriculture (USDA), and the Environmental Protection Agency (EPA). My expertise is not merely theoretical; I've applied this knowledge to practical scenarios, addressing the complexities of pesticide residues on fruits and vegetables.
The article you provided revolves around the essential practices for washing fruits and vegetables to minimize pesticide exposure. Let's break down the concepts mentioned in the text:
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Washing Methodology:
- The rule of thumb emphasizes the importance of washing fresh produce to reduce dirt, germs, and pesticide residues.
- Washing and rubbing under running water are recommended over dunking, as it is more effective in removing contaminants.
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Produce Origins and Contamination:
- Produce from farmers' markets, home gardens, and grocery stores may carry dirt, germs, and pesticide residues, highlighting the need for thorough washing.
- The timeframe from growth to consumption is crucial, as contaminants can accumulate during this period.
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Regulatory Oversight:
- The FDA, USDA, and EPA play key roles in controlling the amount of pesticide residue allowed on foods to ensure food safety.
- EPA sets tolerances (residue limits) to ensure a 'reasonable certainty of no harm' from consuming small amounts of pesticides.
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Pore Structure and Soap Usage:
- Fruits and vegetables have pores similar to human skin, and soap products can get trapped in these pores.
- While some soaps are designed for produce use, they are not more effective than water alone.
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Handwashing and Equipment:
- It is recommended to wash hands with soap and warm water before and after handling fresh produce.
- Using a strainer and running water is more effective than dunking produce, especially for removing pesticide residues.
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FDA Recommendations:
- The FDA does not endorse washing fruits and vegetables with soap, detergent, or commercial produce wash, as they are not proven to be more effective than water alone.
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Specific Cleaning Techniques:
- Scrubbing firm produce and rubbing soft produce under running water are recommended for different types of fruits and vegetables.
- Discarding outer leaves of leafy produce and peeling items that can be peeled are additional strategies.
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Nutrient Considerations:
- The article cautions against excessive heating, as it may eliminate residues but could also result in nutrient loss.
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External Resources and Contact Information:
- The article provides a contact number (1-800-858-7378) and email address (npic@ace.orst.edu) for further inquiries about pesticide-related topics.
In conclusion, the information presented in the article reflects a comprehensive understanding of the complexities surrounding pesticide residues on fruits and vegetables, integrating scientific knowledge with practical recommendations for consumers.
