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Nutrition and daily life

Washing fruit and vegetables: a simple but important rule

During neutropenia the simplest way to reduce the risk of food-borne infection is correct washing. This section explains how to wash fruit and vegetables, what not to use, and how to prevent cross-contamination in the kitchen.

Last updated: ~2 min read
Produce rinsed under running water in a clean sink.
Figure 1.Fruit and vegetables under running water.

01Short answer

Wash fruit and vegetables under running water, rubbing with your hands; scrub firm produce (potatoes, carrots, melon rind) with a clean brush. Wash fruit you will peel before cutting it too. Do not use soap, detergent or bleach. Soaking in still water can spread germs from one item to another. Dry washed produce with a clean towel. Use a separate board for raw meat.

02Simple explanation

Running water, rubbing.

A brush for firm produce.

No soap.

A separate board for raw meat.

03Scientific explanation

Cleaning products: the FDA does not recommend soap or special produce washes; residues can remain and upset the stomach.

WHO: at least 400 g of fruit and vegetables a day is recommended; during treatment the amount may vary with appetite and your doctor’s advice.

FDA: wash produce under running water before cutting or peeling, because a knife can carry germs from the skin into the flesh.

04What happens in the body?

Herbs and leaves

Wash leafy herbs leaf by leaf; during neutropenia many teams limit raw herbs and leaves.

A soaking bowl on the left, running water on the right.
Figure 2.Running water, not still water.

Kitchen hygiene

Wash boards and knives with hot soapy water after use; keep separate boards for raw meat and fruit.

Two boards for vegetables and raw chicken.
Figure 3.Separate boards — Washing fruit and vegetables: a simple but important rule

Washing and peeling

Wash your hands, rub the fruit under running water, dry it with a clean towel, then peel or cut it. Soap or bleach solutions are not needed.

Cut fruit

Keep cut fruit in the fridge and eat it within 1 day; do not leave it at room temperature for more than 2 hours.

05Fruit: four steps

Whole fruit, swap bruised, wash and peel, eat cut fruit soon.

Whole fruit — No spots.1Whole fruitNo spots.
Not bruised — Fresh and whole.2Not bruisedFresh and whole.
Wash and peel — Running water.3Wash and peelRunning water.
Eat soon — Fridge, 1 day.4Eat soonFridge, 1 day.
VitaminsA natural source.
FibreFor the gut.
SafetyWashing.

06Key points at a glance

TopicIn brief
Herbs and leavesWash leafy herbs leaf by leaf; during neutropenia many teams limit raw herbs and leaves.
Kitchen hygieneWash boards and knives with hot soapy water after use; keep separate boards for raw meat and fruit.
Washing and peelingWash your hands, rub the fruit under running water, dry it with a clean towel, then peel or cut it. Soap or bleach solutions are not needed.
Cut fruitKeep cut fruit in the fridge and eat it within 1 day; do not leave it at room temperature for more than 2 hours.

07Key terms

Cross-contamination
Germs moving from one food to another.
Vegetable brush
A brush for cleaning firm produce.
Neutropenia
Low neutrophils, raising infection risk.
Potassium
A mineral for the heart and muscles.
Fibre
The part of plants that helps the gut work.

08Key points

  • Running water only.
  • Wash before cutting.
  • Keep boards separate.
  • Wash under running water.
  • Eat cut fruit soon.

09Frequently asked questions

Do I need vinegar or baking soda?

Plain running water is enough; no extra benefit has been shown.

Should I rewash bagged salad labelled "washed"?

It is not necessary, but during neutropenia it is best to avoid ready salads altogether.

Does this fruit treat leukemia?

No. It is a pleasant part of eating, not a treatment.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Do I need vinegar or baking soda?

  2. Should I rewash bagged salad labelled "washed"?

  3. Does this fruit treat leukemia?

My questions

12Sources

  1. Leukemia & Lymphoma Society. Diet Guidelines for Immunosuppressed Patients
  2. U.S. FDA. Selecting and Serving Produce Safely
  3. NHS. 5 A Day: what counts?
  4. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  5. USDA. FoodData Central
  6. American Cancer Society. Food Safety During Cancer Treatment
  7. World Health Organization (WHO). WHO guidelines on hand hygiene in health care
  8. Memorial Sloan Kettering Cancer Center. Hand Hygiene and Preventing Infection
  9. NHS. Food poisoning
  10. U.S. Food and Drug Administration (FDA). Safe Food Handling
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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