Incorporating fresh fruits and vegetables into daily diet is key to maintaining a balanced diet. However, the importance of correctly washing them is often underestimated, which can expose the population to chemical residues, microorganisms, and dirt that affect health.
Even products from local markets or family gardens may contain pesticide residues, so applying proper cleaning is essential to prevent gastrointestinal infections, such as those caused by the bacterium Helicobacter pylori.
Pre-step: hand hygiene before handling food
Before touching fruits or vegetables, it is essential to wash your hands with soap and water for at least 60 seconds, paying attention to the palms, nails, spaces between fingers, and back of hands.
Then, it is recommended to dry with disposable paper or a clean towel, avoiding the use of damp cloths that may contain bacteria.
Basic washing of fruits and vegetables: correct technique
Running water, manual friction, and attention to leaves.
- Fruits and vegetables with hard skin: rub under cold water with hands or a clean brush.
- Leafy vegetables (lettuce, spinach, chard): separate leaf by leaf and wash carefully to remove dirt, insects, or hidden residues between the folds.
Home methods to disinfect fruits and vegetables
Three safe and accessible options to reduce microbiological risks.
With vinegar
- Use white, apple, cider, or malt vinegar.
- Mix ½ cup of vinegar per 1 cup of water.
- Soak the food for 15 to 20 minutes.
- Rinse under running water for 1 to 2 minutes to avoid alterations in taste or aroma.
With baking soda
- Dissolve 1 teaspoon per cup of cold water.
- Soak for 15 to 20 minutes.
- Rinse with potable water.
With food-grade bleach
- Ensure it is unscented and authorized for food use (read label).
- Mix 3 drops per liter of potable water.
- Soak for 5 minutes.
- Rinse thoroughly with potable water.
- Do not use concentrated, scented, or non-food-grade bleaches.
Is it safe to use detergent to wash fruits and vegetables?
Detergent can be used very diluted (a few drops in 1 liter of water), but it’s not the most recommended method.
It can leave residues of taste or odor if not rinsed correctly. If opting for this method, make sure to rinsing with plenty of running water.
Steam cooking: minimum temperature to eliminate germs
A safe alternative that preserves nutrients
When consuming fruits or vegetables cooked with steam, it is important for the temperature to reach at least 60 °C, which allows for eliminating most bacteria and microorganisms, without losing flavor or nutritional properties.
Risks of not washing fruits and vegetables correctly
Invisible contamination that can lead to severe illnesses.
In addition to dirt and pesticides, poorly washed foods can transmit bacteria like Helicobacter pylori, which resides in the stomach and can cause:
- Chronic gastritis
- Gastric ulcers
- Abdominal pain and nausea
- In severe cases, increased risk of gastric cancer
This bacterium is transmitted through oral-fecal route, so a contaminated vegetable can be a direct source of infection.
Recommendations when buying fruits and vegetables
Select foods that have no bumps, cracks, or soft spots, as these areas can promote the proliferation of microorganisms. Even if they are going to be disinfected, it is better to start with a fresh product without visible damage.
Extra tip: fruits with inedible peel such as melon, watermelon, or avocado should also be washed before cutting, as the knife can transfer bacteria from the surface to the interior.
