Cancer specialists are warning against a common mistake: eating fruits and vegetables without washing them first. Dr. Najeeb Al Hallak, a U.S. medical oncologist, said unwashed produce does not directly cause cancer, but it can lead to infections in people with weakened immune systems.[1]
That risk is especially serious for patients undergoing chemotherapy, stem cell transplant recipients and some people with blood cancers, for whom bacterial or viral infections can become life-threatening.[1] The U.S. Centers for Disease Control and Prevention has also said 46% of food poisoning cases are linked to vegetables and fruits contaminated with bacteria.[1]
According to Korea’s Ministry of Food and Drug Safety, vegetables accounted for 67% of the food items behind pathogenic E. coli food poisoning cases from 2016 to 2020, affecting 3,034 people.[1] The agency said leafy vegetables, chives and cucumbers were often involved when produce was eaten without washing, or left at room temperature for long periods after washing.[1]
The ministry recommends soaking vegetables in a chlorine disinfectant solution or vinegar water for at least five minutes, then washing them under running water at least three times.[1] It also warns that cutting unwashed produce with a knife can move contaminants from the surface into the flesh, and notes that produce should be eaten right after washing or refrigerated immediately to reduce the chance of bacteria growing on tiny surface scratches.[1][2]
