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Public health officials are monitoring an increase in diarrhea-causing illnesses across the United States, emphasizing the importance of proper produce washing to prevent foodborne infection. According to guidelines from the Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA), scrubbing firm produce and rinsing all fruits and vegetables under running water reduces the risk of ingesting pathogens like E. coli, Salmonella, and Listeria.

FDA and CDC Guidelines for Washing Produce

The FDA recommends rinsing produce as the primary method for removing dirt and surface-level contaminants. For firm produce, such as melons or carrots, the FDA advises using a clean produce brush to scrub the surface before rinsing. This step is critical for items that grow in the ground, where bacteria often cling to the skin or outer layers.

The CDC states that consumers should wash produce regardless of whether it is organic or conventionally grown. The agency notes that pre-washed or bagged salads labeled as “triple washed” do not require additional rinsing, but all other fresh produce should be cleaned immediately before consumption or preparation.

Health authorities caution against using soaps, detergents, or commercial produce washes. The FDA explains that these substances can leave residues on the food or be absorbed into the produce, which may cause gastrointestinal distress or other adverse reactions.

Pathogens Linked to Produce Contamination

Diarrheal illnesses are often caused by several specific bacteria that contaminate crops through irrigation water, soil, or improper handling during transport. According to the CDC, Salmonella and E. coli are among the most common culprits. These pathogens can cause severe dehydration and, in some cases, kidney failure or long-term systemic health issues.

Listeria monocytogenes is another significant concern, particularly for high-risk groups. The CDC reports that Listeria can survive in cold environments, such as refrigerators, meaning that washing produce before it enters the fridge is not a substitute for washing it again before eating.

Preventing Cross-Contamination in the Kitchen

Washing produce is only one part of food safety; the CDC emphasizes that the environment where the food is cleaned must also be sanitary. Contamination often occurs when produce is washed in a sink that has recently held raw meat or poultry.

To minimize risk, the FDA recommends the following steps:

• Wash hands with soap and water for at least 20 seconds before and after handling produce.
• Use separate cutting boards for fresh produce and raw meats.
• Dry produce with a clean cloth or paper towel to further remove any remaining bacteria from the surface.
• Ensure that the water used for rinsing is potable and flowing, rather than soaking produce in a still basin of water.

Identifying Symptoms of Foodborne Illness

The CDC identifies common symptoms of these spreading illnesses as watery or bloody diarrhea, abdominal cramps, nausea, and vomiting. While many cases resolve on their own, the agency advises seeking medical attention if a person experiences a high fever, persistent vomiting that prevents fluid intake, or signs of dehydration.

The risk is highest for children under five, adults over 65, and individuals with compromised immune systems. For these populations, the CDC suggests extra vigilance in food preparation and a preference for cooked produce over raw when an outbreak is active in their region.