Online influencers are promoting elaborate methods to sanitise fresh produce, from soaking in baking soda and vinegar to using specialised vegetable soaps and electronic purifiers. However, experts caution that these trends may be unnecessary and even detrimental to food quality.
Rebecca Scurr, a fourth-generation fruit grower and TikTok content creator, warns that washing soft fruits like strawberries or raspberries before consumption can significantly reduce their shelf life. 'There is no fruit, even resilient ones like apples, that are going to be better off for being washed and then put away,' she says.
Professor Enzo Palombo, a food microbiology expert at Swinburne University of Technology, advises a balanced approach: 'Be cautious, but don’t be paranoid.' He notes that the human body is designed to handle minor contaminants, and striving for 100% sterile food is unnecessary.
Dr Rozita Vaskoska, who leads the CSIRO’s Microbial Food Systems group, recommends rinsing produce under cold running water just before eating or cutting. This is especially important for items with rough skins like rock melon, which can harbour bacteria, and for leafy greens that may trap dirt.
While cooking at temperatures above 60°C kills most pathogens, experts agree that simple rinsing is sufficient for most fruits and vegetables. The key is to wash produce immediately before consumption, not in advance, to avoid moisture-related spoilage.
