A common mistake we all make: washing fruits and vegetables before storing them

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Taking the initiative to wash vegetables and fruits immediately after returning from the market may seem like a necessary step to maintain their cleanliness, but it may shorten the length of time they remain fresh.

For many products, it is preferable to postpone washing until the time of eating or cooking, rather than washing all purchases and then storing them for days, especially sensitive items such as berries and strawberries.

According to the University of Minnesota guidelines, which were revised in 2026, waiting until use helps maintain the quality of products and extend their shelf life, unless they are visibly dirty. Therefore, it is possible to simply wash the amount required for the meal, bearing in mind that postponing washing does not mean dispensing with it before preparation, even if the fruits appear clean and free of dust.

The university also recommends washing fruits and vegetables before cutting, cooking, or eating them raw, explaining that the quality of some fruits, including berries, begins to decline after washing them. If there is visible dirt that requires early cleaning, products should be dried after washing, rather than returning them to storage wet. The sink, faucet, and work area must also be cleaned, so that contaminants from them do not transfer to the food during its preparation.

For its part, the US Food and Drug Administration stresses the necessity of washing fruits even when removing their peels, because the knife may transfer dirt and bacteria from the surface to the inside. She also recommends choosing undamaged produce, removing bruised parts before preparing, and discarding fruits that appear rotten. You should also buy cut fruits and packaged salads from places that keep them refrigerated.

As for home cleaning, it is done under cold running water, while handling soft items gently and avoiding soaking them for a long time or using the same water to wash successive batches. Products with a hard crust can be scrubbed with a clean brush designated for this purpose. The University of Minnesota also warns against using soap, detergents, and bleach, because they are intended for cleaning surfaces and not for consumption, while vinegar and sodium bicarbonate may affect the taste of food.

In parallel, the Food and Drug Administration recommends keeping perishable products, such as strawberries, lettuce, herbs, and mushrooms, in a clean refrigerator at about four degrees Celsius or less, and refrigerating products purchased cut.

It also emphasizes separating vegetables and fruits that will be eaten raw from raw meat, poultry, fish, and the tools for preparing them, to reduce the transmission of contamination between them.

On the other hand, packages labeled “prewashed” or “ready to eat” do not need additional washing, provided that storage instructions are adhered to. The administration explains that washing reduces bacteria on the surface of products, but does not remove them completely; Therefore, hand and utensil hygiene and proper refrigeration remain essential parts of safe food handling, along with choosing the timing of washing.