Can you eat strawberries without washing them?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Cinu Varghese has experience in food science research, the food industry, and teaching with expertise in Food Engineering, Public health and nutrition, Product development, Sensory and consumer research, Ingredient research, Packaging, and 3D food printing. She writes and reviews content on these topics.
Dr Cinu Varghese’s Highlights;
PhD in food engineering focusing on product development for adolescent health and nutrition from the Indian Institute of Technology Kharagpur, India.
Master’s degree in Agriculture processing and food engineering from Orissa University of Agriculture and Technology, India. Bachelors in Agriculture Engineering from Kerala Agriculture University, India.
Visiting Doctoral scholar at the University of Alberta, Canada through the Shastri Indo-Canadian Institute Fellowship (2018-2019).
“Integration of food science, health, and nutrition knowledge is crucial for promoting individual well-being and sustainability in the food industry, leading to healthier food choices that nourish both people and the environment” – Dr Cinu Varghese
Professional Experience
Dr Cinu Varghese worked as a food scientist and designed and executed experiments to improve product quality, nutrition, flavour, texture, shelf-life, and nutritional value, taking into consideration consumer preferences, regulatory requirements, and cost-effectiveness.
As a Guest faculty lecturer at Kerala University of Fisheries and Ocean Studies, Dr Cinu designed and delivered lectures in food science and nutrition, which include topics such as fundamentals of food processing, food nutrition, and food safety to graduate students.
Dr Cinu collaborated with the University of Alberta, Edmonton, Canada, as a Shastri Indo-Canadian Institute awardee and evaluate and characterize the 3D-printed cookies developed for undernourished adolescents.
Dr Cinu has presented her research work at several international conferences focusing on food science and nutrition like IFT, EFFoST, and IUFOST.
Research articles and book chapters by Dr Cinu have appeared in high-impact, specialized journals in her field, and she is expanding her knowledge domain through new collaborations with scientists.
Education
2022- PhD in Food Engineering, Indian Institute of Technology Kharagpur, India
2017- M.tech in Processing and Food Engineering, Orissa University of Agriculture and Technology, India
2015- B.tech in Agricultural Engineering, Kerala Agricultural University, India
The main publications of Dr Cinu Varghese are:
Research articles
Varghese C., Srivastav P.P., Roopesh M.S (2022). High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life. Future Foods; 6(100154); https://doi.org/10.1016/j.fufo.2022.100154
Varghese C., Srivastav P.P. (2022) Formulation and sensory characterization of high energy nutritious cookies for undernourished adolescents. Innovative food science and emerging technologies, 75, 102904, https://doi.org/10.1016/j.ifset.2021.102904
Anjali Sudhakar, Subir Kumar Chakraborty, Naveen Kumar Mahanti & Cinu Varghese (2021) Advanced techniques in edible oil authentication: A systematic review and critical analysis, Critical Reviews in Food Science and Nutrition,https://doi.org/10.1080/10408398.2021.1956424
Varghese C., Wolodko J., Chen L., Doschak M., Srivastav P.P., Roopesh M.S. (2020). Influence of Selected Product and Process Parameters on Microstructure, Rheological, and Textural Properties of 3D Printed Cookies. Foods.;9(7): https://doi.org/10.3390/foods9070907
Joy Augustine K, Sudheer K. P, Athira A.S., Cinu V, Haritha M., Rana Salva N. Development and performance evaluation of a motorised rotary banana slicer, 27th Kerala Science congress Alappuzha, 27-29 January 2015: https://ws.kscste.kerala.gov.in/site/publications/Final%20Proceedings%2027th%20KSC.pdf
Book chapters
Varghese C., Srivastav P.P., Roopesh M.S., Sudhakar A.(2022). 3-D Food Printing: Concepts, applications, and Prospects. Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group,USA.
Varghese C., Harsha V., Claudia K.L., Steaphen A. N.(2022). High-Pressure Processing of Foods; An Overview, Advanced Research Methods in Food Processing. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Sudhakar A., Varghese C., Choudhary K., Chakraborty S. K.(2021). Extrusion technology: types, working and different food products. Apple Academic Press, Inc.-, CRC Press, a Taylor & Francis Group, USA.
Conferences/Presentations
Varghese C., Khan M.K., Srivastav P.P. Mathematical modelling of thin layer drying kinetics of moringa leaves.19th IUFoST World Congress of Food Science and Technology held at Mumbai, 23rd – 27th October 2018, Poster Presentation
Varghese C., Srivastav P.P. Development of high-density nutrient-dense food bar for undernourished adolescent girls. IFT conference Meeting held at New Orleans, Louisiana, USA, 2nd– 6th June 2019, Poster presentation
Varghese C., Srivastav P.P., Roopesh M.S. Development and storage of developed high energy, nutrient-dense cookies for undernourished adolescents. 34th EFFoST International Conference held as an online event, 20th-22nd November 2020, Poster presentation
International Conference on Organic Farming for Sustainable Agriculture as an Oral Presenter held at Orissa University of Agriculture and Technology, Bhubaneswar 2020
You can view some of Dr Cinu’s work here:
Linkedin: https://www.linkedin.com/in/cinu-varghese/
ResearchGate: https://www.researchgate.net/profile/Cinu-Varghese
ORCID: https://orcid.org/0000-0002-0119-3735
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the query, “Can you eat strawberries without washing them?” and discuss the risks associated with eating unwashed strawberries.
Can you eat strawberries without washing them?
Yes, you can, but it is not recommended to eat strawberries without washing them. Eating unwashed strawberries poses a risk of ingesting pathogenic bacteria that comes from the soil or pesticides applied to strawberries during cultivation. You might even end up eating bugs harvested along with the strawberries (1).
Washing fresh strawberries with tap water helps to remove any dirt and harmful bacteria that may be present on the strawberries.
What are the risks of eating unwashed strawberries?
If you consume unwashed strawberries, the chances for food poisoning as fresh strawberries grow in the soil and water, they will naturally be exposed to microorganisms. Some harmful bacteria on fresh strawberries include Escherichia coli O157:H7, Listeria monocytogenes, Salmonella, and Shigella.
Among them, E. coli, Listeria, and Salmonella are the most common bacteria associated with foodborne diseases. Symptoms include nausea, vomiting, diarrhea, and abdominal pain. In severe cases, food poisoning may result in kidney failure, meningitis, and even death (3).
Tekemen D. et al reported that two leptospirosis outbreaks occurred among strawberry harvesters in Germany due to Leptospira bacteria, and eating unwashed strawberries was identified as one of the risk factors associated with Leptospira infection (2).
Individuals who are immunocompromised or have immature immune systems, as well as children younger than five years old and pregnant women, are most at risk of developing foodborne illness from eating unwashed strawberries.
How to properly wash strawberries?
Properly washing fresh strawberries can reduce the risks of harmful bacteria and pesticides. For washing fresh strawberries at home, you can follow any of the methods described below (4-8):
With tap water
- Place the strawberries you intend to eat in a strainer and gently clean them under cold, running water. This can be done for around 10 to 20 secs; just make sure each strawberry has been properly cleaned.
- There is no need to use soap or detergent to wash strawberries.
- Pat them dry with a clean cloth or paper towel. This will help eliminate any remaining bacteria.
- Remove any damaged or bruised areas on fresh strawberries before eating.
- Clean your hands for 20 seconds with soap and warm water before and after handling fresh strawberries.
With vinegar
You can also perfectly clean strawberries with vinegar. For this purpose,
- Fill a container with one cup of white vinegar and eight cups of water.
- Allow the strawberries to sit in the vinegar-water bath for at least 5 minutes.
- Drain the water and then pat them dry using a towel.
In addition to getting rid of pesticides, white vinegar can also help remove any excess grime, dirt, or bacteria that may be present on the surface of strawberries.
With salt
To clean strawberries with a salt bath:
- Make a mixture of equal parts of salt and water, i.e., for each cup of warm water in a bowl, add one tsp of salt.
- Allow the mixture to cool before adding in the strawberries.
- Then add in the strawberries and soak them for almost 5 minutes.
- Wash the strawberries with cold, tap water, then pat them dry with a towel.
With white vinegar, cold water, and salt
You can also wash your strawberries in a solution with 1 part white vinegar, four parts cold water, and at least 10 percent salt in a container.
This method works effectively by expelling the offspring of bugs often laid inside and on the surface of produce. These offsprings are of the Spotted Wing Drosophila (SWD), a type of fruit fly that lays its eggs inside fresh fruits before they are harvested, unlike most other fruit flies that only lay their eggs in fully ripened fruits.
Allow the strawberries to sit in the mixture for about 5 minutes, and you will start to notice little worms coming out of the strawberries.
With Baking Soda (Sodium bicarbonate)
If you have baking soda on-hand in your pantry, this is an effective ingredient to clean your strawberries. Simply mix with water to remove pesticides, dirt, and insects. Following are the steps to clean strawberries with baking soda.
- Mix one teaspoon of baking soda with four cups of water and stir until dissolved
- Add the strawberries to the mixture and toss them with clean hands
- Let the strawberries soak in the mixture for 10 to 15 minutes
- Rinse the berries clean, and then they’re ready to eat
With Hydrogen peroxide solution
The hydrogen peroxide solution helps kill any bacteria or mold that may be present on the strawberries. Here are the steps to wash strawberries with a hydrogen peroxide solution:
- Mix 1/4 cup of hydrogen peroxide with 3 cups of cold water in a bowl.
- Place the strawberries in a colander and rinse them with cold water to remove any dirt or debris.
- Dip the strawberries in the hydrogen peroxide solution for 5-10 minutes.
- Rinse the strawberries again with cold water to remove the hydrogen peroxide solution.
- Gently pat the strawberries dry with paper towels and enjoy.
Can you rinse strawberries in advance?
No, it is not recommended to wash strawberries in advance. Strawberries should only be rinsed if you intend to eat them right after(6).
Washing them in advance will cause them to go bad faster due to the added moisture, which allows the mold to grow faster. The quicker the mold grows, the faster the strawberries will get spoiled. Therefore, wash your strawberries a few mins before you eat them.
Can strawberries be cleaned with dish soap or detergent?
No, it is not recommended by the FDA and CDC to wash strawberries with soap or detergent, as these products can leave residues behind. While they may eliminate any pesticide deposits, you will also probably be getting some of the residual soap or detergent itself, which you certainly don’t want (7).
Conclusion
In this brief guide, we have answered the query, “Can you eat strawberries without washing them?” and discussed the risks associated with eating unwashed strawberries, as well as the different ways to properly wash your strawberries.
References
- Wei X, Hou S, Pan X, Xu C, Li J, Yu H. Microbiological contamination of strawberries from U-pick farms in Guangzhou, China. Int J Environ Res Public Health. 2019;16(24).
- Tekemen D, Franz M, Bier NS, Richter M, Nockler K, Luge E. Survival time of Leptospira Kirschner on strawberries. PLoS One. 2020;15(8 August).
- Guo M, Jin TZ, Gurtler JB, Fan X, Yadav MP. Inactivation of Escherichia coli O157:H7 and salmonella and native microbiota on fresh strawberries by antimicrobial washing and coating. J Food Prot. 2018;81(8).
- Nicolau-Lapeña I, Abadias M, Bobo G, Aguiló-Aguayo I, Lafarga T, Viñas I. Strawberry sanitization by peracetic acid washing and its effect on fruit quality. Food Microbiol. 2019;83.
- Shahi N, Min B, Bonsi EA. Microbial Decontamination of Fresh Produce (Strawberry) Using Washing Solutions. J Food Res. 2015;4(3).
- Lozowicka B, Jankowska M, Hrynko I, Kaczynski P. Removal of 16 pesticide residues from strawberries by washing with tap and ozone water, ultrasonic cleaning, and boiling. Environ Monit Assess. 2016;188(1).
- CDC: Fruits and vegetable safetyhttps://www.cdc.gov/foodsafety/communication/steps-healthy-fruits-veggies.html
- Hydrogen peroxide: https://www.cdc.gov/niosh/topics/hydrogen-peroxide/
