Not All Produce Washes Are the Same

Recent reports of formaldehyde being used on cabbages in China raised food-safety concerns across the region. Here’s what happened, what SFA’s latest testing found, and what consumers in Singapore should know.   Cabbage, Formaldehyde & Food Safety: What Singapore Consumers Should Know Recent reports involving cabbages from China have put food safety back into the conversation across Singapore and the region. Videos circulating from Hebei province in China appeared to show workers treating cabbages with a solution containing formaldehyde before the vegetables were transported. Chinese authorities subsequently confirmed that formaldehyde had been illegally used during the purchasing and transportation process, according to regional reporting.  The reports understandably raised questions among consumers: Why would formaldehyde be used on vegetables? What exactly is it? And more importantly, did affected produce reach Singapore? The latest news from Singapore is reassuring. 2. What happened to the cabbages in China? The incident originated in Kangbao County in Hebei, China, after footage circulated showing workers dipping or treating cabbages with liquid before loading them for transportation. According to CNA, Chinese authorities subsequently carried out inspections after officials confirmed that formaldehyde had been illegally used to help preserve cabbages during transportation.  The reason for using the substance appears straightforward: preservation. Fresh vegetables deteriorate over time, particularly during transportation. Formaldehyde has preservative properties, which was reportedly why it was being misused—to keep the vegetables looking fresh for longer. That does not make its use on food acceptable. The incident prompted heightened scrutiny not only within China, but elsewhere in Asia, including South Korea and Singapore.  3. What is formaldehyde? Formaldehyde is a chemical used for many industrial and commercial purposes, including in the manufacture of resins, adhesives, disinfectants and preservatives. A solution containing formaldehyde is commonly referred to as formalin. The International Agency for Research on Cancer, part of the World Health Organization, classifies formaldehyde as carcinogenic to humans — Group 1.  However, there is an important distinction when discussing this classification. A Group 1 classification means that there is sufficient evidence that an agent can cause cancer in humans. It does not mean that every exposure carries the same level of risk; actual risk depends on factors such as the amount, route and duration of exposure. For consumers, the important point in this particular incident is that formaldehyde was not supposed to be used in this manner to preserve vegetables. 4. What did Singapore do? Following the reports from China, the Singapore Food Agency (SFA) announced on September 1 that it had stepped up its surveillance and testing of cabbages. SFA said it was monitoring developments closely and increasing checks as part of Singapore’s existing food-safety monitoring programme.  Then came the key update. On September 4, SFA reported that its tests found no evidence of formalin contamination in the produce tested. The agency tested imports of cabbages and other vegetables from China as part of its enhanced surveillance. According to SFA’s response reported by CNA: “No evidence of formalin contamination” was found in the produce tested. SFA said it would nevertheless continue monitoring, sampling and testing food products, including vegetables imported from China.  Based on the latest information available, SFA’s testing found no evidence of formalin contamination in the imported produce it tested.  5. Should consumers in Singapore be worried? The latest Singapore results are reassuring, and there has been no indication from SFA that consumers should stop eating cabbage or avoid vegetables imported from China. Instead, SFA continues to emphasise normal food-safety practices. Food can travel through many stages before reaching our homes—from farms and packing facilities to transportation, importers, retailers and finally our kitchens. Government surveillance and food-industry controls are therefore one part of food safety, while proper handling and preparation at home form another layer. That does not mean consumers need to be afraid of their food. It simply means good food-handling habits are worth practising consistently. 6. What does SFA recommend when preparing vegetables? SFA advises consumers to wash their hands before and after handling vegetables and to thoroughly wash vegetables that are not ready to eat.  Its general guidance for fruits and vegetables includes: 1. Remove visibly soiled or damaged portions.2. Wash away residual soil using fresh tap water.3. For vegetables, soak them in fresh tap water for around 15 minutes.4. Gently scrub harder produce such as potatoes where appropriate.5. Rinse again with fresh water before cutting, cooking or eating.  SFA also notes that special detergents or washing liquids are not necessary for its recommended home-washing procedure.  This is an important point for us to acknowledge openly. Good food care starts with proper handling, clean water, hygiene and following official food-safety advice. 7. What should we take away from the cabbage incident? Perhaps the biggest lesson from this story isn’t that consumers should become afraid of cabbage. In fact, Singapore’s latest testing has provided reassuring results. The larger reminder is that the journey our food takes before reaching our homes can be long and complex. We cannot personally control every farm, supplier, truck, warehouse or shipment along that journey. But there is one part we can control: How we handle and prepare food once it reaches our kitchen. Checking produce before use, washing it properly, practising good kitchen hygiene and following reliable food-safety guidance are small habits that can become part of everyday cooking. 8. OrcaClean’s approach: Care, not fear At OrcaClean, we believe food care should come from awareness—not anxiety. The recent cabbage story is not a reason to frighten consumers, nor is it an opportunity to suggest that every vegetable is contaminated. And importantly, OrcaClean does not claim that its Fruit & Vegetable Wash Tablets remove formaldehyde from produce. Specific claims like this would require appropriate scientific testing and evidence. Instead, our purpose is simpler: To encourage people to think about the step that comes before cooking. For consumers who choose to incorporate OrcaClean into their food-preparation routine, our approach remains: DROP. SOAK. RINSE. Use as directed and rinse produce thoroughly with clean water afterwards. Because food care isn’t something we should think about only when a worrying headline appears. It’s an everyday habit. Care begins before the first bite. ORCACLEAN®Before Cooking Starts Here.   Sources & further reading Singapore Food Agency — Food Safety TipsSFA’s official guidance on handling fruits and vegetables. Read SFA's food-safety guidance⁠ Channel NewsAsia — 4 September 2026“No evidence of formaldehyde contamination in tested cabbages from China: SFA.” Read the CNA report⁠ The Straits Times — 4 September 2026“No evidence of formalin found in cabbage, other vegetables imported from China: SFA.” Read The Straits Times report⁠ Channel NewsAsia — 1 September 2026Singapore’s initial announcement that surveillance and cabbage testing had been stepped up. Read CNA's earlier report⁠ International Agency for Research on Cancer (IARC/WHO)IARC’s evaluation classifies formaldehyde as carcinogenic to humans (Group 1). 

Washing food before cooking seems like one of the simplest kitchen habits. Chicken gets rinsed. Vegetables get washed. Fruits go under the tap. Everything feels cleaner afterwards. But according to food-safety guidance, washing everything isn’t necessarily safer. Different types of food require different handling. In fact, washing some raw foods can increase the risk of cross-contamination, while fruits and vegetables should generally be washed before they are eaten or prepared. Here’s a simple way to think about it. Raw meat: washing isn’t the important step For many households, rinsing raw chicken or meat before cooking has been passed down as a normal preparation step. However, the Singapore Food Agency advises consumers not to wash raw meat, because washing can spread pathogenic bacteria around the kitchen area.  The problem isn’t necessarily the meat remaining “dirty.” It’s what happens when water hits the raw meat. Small droplets or raw meat juices can contaminate your sink, counter, utensils or foods sitting nearby. Instead, focus on preventing cross-contamination: Keep raw meat separated from cooked and ready-to-eat foods, wash your hands after handling it, clean utensils and surfaces properly, and cook the meat thoroughly.  The takeaway:Raw meat needs proper cooking and careful handling — not a rinse under the tap. ⸻ Next, Fruits and vegetables: washing still matters Fresh produce is different. Fruits and vegetables can carry soil, dirt and residues on their surfaces, which is why proper washing remains an important step before cooking or eating them. SFA advises consumers to wash vegetables before consumption and recommends paying particular attention to areas such as the base of vegetable stems, where dirt and residues can collect.  For vegetables, SFA’s current home food-safety guidance includes washing away visible soil, soaking vegetables in fresh tap water and rinsing again before cooking. Harder items such as potatoes may also be gently scrubbed.  So while washing raw meat may create unnecessary cross-contamination risks, washing fresh produce remains an important food-preparation habit. ⸻ Moving on: What about fruits with skins you don’t eat? Think about a melon, orange or avocado. You might not eat the outer skin, but your knife travels through that surface before reaching the flesh inside. That’s why washing produce before cutting is still a sensible food-care habit. The same principle applies to root vegetables that will eventually be peeled. SFA notes that root vegetables such as potatoes and carrots can carry traces of soil and should be thoroughly washed before use.  ⸻ Moving on: Do you need to wash packaged salad? This one depends on the label. Some pre-packed vegetables are labelled Ready-to-Eat (RTE). SFA explains that RTE vegetables have been processed for direct consumption. But not every bag of salad is ready to eat. SFA advises consumers to read the package instructions because some pre-packed salads and vegetables still need to be washed before consumption.  So instead of automatically washing every bag — or automatically assuming every bag is clean — check the label first. ⸻ Moving on: What about eggs? Eggs deserve slightly different handling again. Rather than concentrating on washing the shell, SFA’s consumer guidance emphasises preventing cross-contamination: wash your hands thoroughly before and after handling eggs, keep raw egg utensils away from cooked or ready-to-eat foods and cook eggs appropriately.  For dishes that require raw or lightly cooked eggs, SFA recommends considering pasteurised eggs.  ⸻  Moving on: A better kitchen rule: don’t treat every food the same Food care isn’t about washing everything. It’s about handling each type of food appropriately. Raw meat: don’t wash; prevent cross-contamination and cook thoroughly. Fresh fruits & vegetables: wash properly before preparing or eating. Ready-to-eat packaged vegetables: follow the instructions on the label. Root vegetables and firm produce: wash thoroughly and gently scrub where appropriate. Eggs: focus on good hand hygiene, separation and appropriate cooking. Simple habits can make a meaningful difference. ⸻  Where ORCACLEAN fits in ORCACLEAN was created specifically as a food-care step for fruits and vegetables. It isn’t intended for raw meat, seafood or other foods. Our routine keeps things deliberately simple: DROP. SOAK. RINSE. Drop one tablet into the recommended amount of water, soak your fruits or vegetables as directed, then rinse thoroughly with clean water before eating or cooking. Because good food care isn’t about cleaning everything the same way. It’s about knowing what you’re preparing — and giving it the appropriate care. Before Cooking Starts Here. ⸻ Sources / further reading Singapore Food Agency (SFA)• Food Safety Tips — Handling Raw Food • Pathogen Reduction Treatments on Raw Meat — Consumer Food Safety Advice • Use of Pesticide in Food — Consumer Advice for Washing Produce • Salad Safety — Risks of Raw Vegetables and Ready-to-Eat Produce • A–Z Food Safety — Vegetable Handling Guidance • Raw Eggs / Salmonella and Eggs — Safe Handling Advice

You’ve just come home from the supermarket with a fresh batch of fruits and vegetables. Before putting everything into the fridge, you might wonder: Should I wash my fruits and vegetables first — or is it better to wash them only when I’m ready to eat or cook them? It seems like a simple question, but how you handle fresh produce can affect its freshness, quality and food safety. Here’s what you should know. The Short Answer: Usually, Wash Just Before You Use Them For most fresh fruits and vegetables, it is generally better to store them unwashed and wash them thoroughly just before eating, cutting or cooking. In Singapore, the Singapore Food Agency (SFA) advises consumers to wash fruits and vegetables thoroughly before consumption or preparation. Its guidance for raw produce recommends washing produce under clean running water before eating, cutting or cooking. One reason not to automatically wash everything as soon as you arrive home is simple: extra moisture can make some produce deteriorate faster during storage. Berries, leafy vegetables and other moisture-sensitive produce can be particularly prone to becoming soft or developing mould when stored wet. So unless you’re preparing them for immediate use, keeping produce dry during storage is often the better choice. ⸻ Why Can Washing Produce Before Refrigerating Be a Problem? 1. Extra Moisture Can Encourage Spoilage Fresh fruits and vegetables naturally contain a lot of water. When additional water remains on their surfaces after washing, that damp environment may encourage faster deterioration, particularly for delicate produce. This is why berries such as strawberries, raspberries and blueberries are often best kept dry until you are ready to eat them. If you do wash produce before storing it, dry it thoroughly before placing it into the refrigerator. The U.S. Food and Drug Administration (FDA) also recommends drying washed produce with a clean cloth or paper towel after washing. ⸻ 2. Different Produce Needs Different Storage Conditions Not every fruit or vegetable belongs in exactly the same environment. For example: * Leafy vegetables generally benefit from a higher-humidity environment.* Many fruits prefer lower humidity.* Berries should generally be kept cool and relatively dry.* Potatoes and onions are usually better stored in a cool, dry and well-ventilated place rather than a typical refrigerator.* Pre-cut fruits and vegetables should be refrigerated. Your refrigerator’s crisper drawers are designed to help provide suitable storage conditions for different types of produce. ⸻ 3. Fruits and Vegetables May Be Better Stored Separately Here’s something many households don’t realise: Some fruits release ethylene gas as they ripen. Ethylene is a naturally occurring plant hormone that helps fruits ripen. However, storing certain fruits together with green vegetables can accelerate changes in the vegetables. The Singapore Food Agency specifically advises keeping fruits and vegetables in separate storage compartments because ethylene released by ripening fruits can cause green vegetables to turn yellow. So rather than simply putting everything into one large vegetable drawer, consider separating them where possible. ⸻ What About Leafy Vegetables? Leafy greens such as: * lettuce* spinach* bok choy* chye sim* kailan* cabbage can retain water easily between their leaves. If you are storing them for later use, remove obviously damaged or wilted portions and keep them appropriately refrigerated. If you choose to wash leafy greens beforehand for convenience, make sure you remove as much excess moisture as possible before storage. A salad spinner can help, or you can gently pat the leaves dry with a clean kitchen towel. You can then store the greens in a clean container with a dry paper towel to help manage excess moisture. ⸻ What About Strawberries and Other Berries? Berries deserve special attention because they’re particularly delicate. Strawberries, blueberries, raspberries and blackberries can deteriorate relatively quickly after purchase. For longer storage, it is usually better to: Keep them refrigerated → Keep them dry → Wash them shortly before eating. Before storing berries, check the container and remove berries that are already mouldy or badly damaged, as spoilage can spread. When you’re ready to eat them, wash them carefully and dry them before serving. ⸻ Should You Wash Produce Before Cutting It? Yes. Even when you don’t intend to eat the skin, washing the outside of produce before cutting or peeling is a good food-handling practice. Why? A knife can transfer dirt or microorganisms from the outer surface of a fruit or vegetable into the edible portion as you cut through it. This applies to produce such as: * melons* oranges* avocados* mangoes* cucumbers* apples For produce with harder surfaces, such as cucumbers, potatoes and melons, gently scrubbing the surface with a clean produce brush can also help remove dirt. ⸻ What About Pre-Cut Fruits and Vegetables? Pre-cut produce is different. Once fruits and vegetables have been cut, their protective outer surface has been broken. The Singapore Food Agency recommends refrigerating cut fruits and vegetables below 5°C within two hours of peeling or cutting. Pre-cut or packaged refrigerated produce should therefore be returned to the refrigerator promptly after shopping. As a general food-safety habit, avoid leaving freshly cut fruits, salads or vegetables sitting at room temperature for extended periods. ⸻ What About “Pre-Washed” or “Ready-to-Eat” Vegetables? Always check the packaging. Some packaged salads and vegetables are specifically labelled: “Pre-washed” or “Ready-to-eat.” According to FDA guidance, produce labelled this way can generally be eaten without washing it again. Repeated handling can actually introduce new opportunities for cross-contamination if your hands, sink, utensils or kitchen surfaces are not clean. Follow the manufacturer’s storage and preparation instructions whenever they are provided. ⸻ How Should You Wash Fruits and Vegetables? When you’re ready to prepare your produce, start with clean hands and a clean preparation area. The Singapore Food Agency recommends washing fruits and vegetables thoroughly to remove soil and other residues. For vegetables, SFA’s household food-safety guidance recommends: 1. Remove soiled or damaged portions.2. Cut away vegetable bases containing residual soil where appropriate.3. Wash away visible soil using tap water.4. Soak vegetables in fresh tap water for around 15 minutes.5. Gently scrub harder produce such as potatoes when necessary.6. Rinse again with fresh tap water before cooking or eating. Produce should also be kept away from raw meat, poultry and seafood to reduce the risk of cross-contamination. ⸻ Should You Use Soap to Wash Fruits and Vegetables? No — household dishwashing soap or hand soap should not be used on fresh produce. Fruits and vegetables can be porous, and household soaps and detergents are not intended to be consumed. Both the FDA and USDA advise against using ordinary soap or household detergent to wash produce. SFA’s guidance also states that special detergent or washing liquid is not required for its recommended vegetable-washing method. If you choose to use any product specifically designed for food-care purposes, always follow its directions for use and ensure it is intended for the type of food being cleaned. ⸻ A Simple Routine to Remember When you bring your groceries home, think: STORE → WASH → PREPARE STORE Keep fresh produce appropriately refrigerated or stored according to the type of fruit or vegetable. WASH Wash it when you’re preparing to use it rather than automatically washing everything before storage. PREPARE Keep your hands, chopping boards, knives and preparation surfaces clean, and avoid contact between fresh produce and raw meat or seafood. Simple habits can make everyday food preparation easier and more consistent. ⸻ Food Care Starts Before Cooking Cooking may be the part we notice most, but caring for our food begins much earlier — from choosing fresh ingredients and storing them properly to washing and preparing them before they reach our plates. At OrcaClean, we believe these small everyday habits matter. That’s why we think of food care as a simple routine that happens before cooking starts. Drop. Soak. Rinse. Because every meal starts with the ingredients we care for. ⸻ Frequently Asked Questions Should I wash vegetables before putting them in the fridge? For most vegetables, it is generally better to keep them dry during storage and wash them shortly before preparation. If you wash vegetables in advance, dry them thoroughly before refrigerating them. Should strawberries be washed before refrigerating? It is generally preferable to keep berries dry during storage and wash them shortly before eating. Moisture can contribute to faster deterioration of delicate berries. Should I wash apples before storing them? You can generally store apples unwashed and wash them before eating or cutting them. If you wash them beforehand, dry them thoroughly. Do I need to wash fruits if I’m going to peel them? Yes. Washing the outside first helps reduce the chance of transferring dirt or microorganisms from the skin to the edible portion while peeling or cutting. Can I wash fruits and vegetables with dishwashing liquid? No. Household soap and dishwashing detergent should not be used to wash produce. What temperature should my refrigerator be? SFA advises keeping cold food refrigerated below 5°C, while some of its food-safety guidance recommends maintaining refrigerators at 4°C or colder where appropriate. ⸻ Sources & Credits This article is intended for general food-care and educational purposes. Food-safety recommendations were referenced from the following authorities: Singapore Food Agency (SFA)Food Safety Tips – Safe Food PracticesGuidance on washing, preparing and storing fruits and vegetables.Singapore Food Agency, Government of Singapore. (Default) Singapore Food Agency (SFA)Guidelines on Handling Raw Vegetables and FruitsGuidance covering refrigeration, washing, cross-contamination and storage of fresh produce. (Default) U.S. Food & Drug Administration (FDA)Selecting and Serving Produce SafelyGuidance on fresh-produce refrigeration, preparation, washing and drying. (U.S. Food and Drug Administration) U.S. Department of Agriculture – Food Safety and Inspection Service (USDA FSIS)Washing Food: Does It Promote Food Safety?Guidance on preparing and washing fresh produce. (Food Safety and Inspection Service) Information accessed August 2026. Food-safety guidance may be updated over time; readers should refer to the relevant authorities for the latest recommendations.

Across countries, cultures and generations, the way we prepare food may look different. But underneath many of these practices is something surprisingly familiar: care before eating. Long before the phrase “food care” became part of ORCACLEAN’s vocabulary, households around the world already had their own ways of handling, washing and preparing fresh food. Some rinse.Some soak.Some scrub.Some peel. And in some cultures, learning how to choose, prepare and appreciate food is itself something passed from one generation to the next. There is no single global food-care ritual. Even official recommendations differ from country to country. But they share an underlying idea: What happens between bringing food home and putting it on the plate matters. Singapore — Rinse. Soak. Rinse Again. Here in Singapore, our official guidance goes further than simply holding vegetables briefly under the tap. The Singapore Food Agency (SFA) advises consumers to wash vegetables well before eating them. For pesticide residues, SFA describes a routine of approximately: 30-second rinse → 15-minute soak in fresh tap water → final rinse SFA also recommends gently rubbing fruits and vegetables while rinsing and paying attention to areas such as the base of vegetable stems, where dirt and residues may become trapped. For harder vegetables such as potatoes, gentle scrubbing with a brush is recommended. So in Singapore, soaking is already part of official vegetable-handling guidance. It is a small everyday step — but one that has probably felt familiar in many Singapore kitchens for generations. (Default) United States — Keep It Simple Under Running Water Cross over to the United States and the advice looks a little different. The U.S. Food and Drug Administration recommends washing fresh fruits and vegetables thoroughly under running water, gently rubbing the produce as it is rinsed. Firm produce such as melons and cucumbers can be scrubbed with a clean produce brush. Interestingly, the FDA specifically advises consumers not to use ordinary soap, detergent or commercial produce washes as part of its standard home food-safety recommendation. The emphasis is therefore on: Running water. Gentle friction. Thorough handling. Even produce that will eventually be peeled should be rinsed first so that dirt and bacteria on the outside are less likely to be transferred to the inside during cutting. (U.S. Food and Drug Administration) United Kingdom — Running Water or a Fresh Bowl of Water In the United Kingdom, the Food Standards Agency also encourages washing fruits and vegetables before eating them. Its guidance allows for washing produce under a running tap or in a bowl of fresh water. The purpose is straightforward: to help make the produce clean and reduce harmful microorganisms that may be present on the outside. The UK guidance reminds us of something simple: Food care does not necessarily need to be complicated. Sometimes it is simply about taking a deliberate moment to properly wash something before it becomes part of the meal. (GOV.UK) Canada — Wash, Rub and Scrub the Firm Ones Canada puts particular emphasis on the physical action of washing. Health Canada advises washing fruits and vegetables under clean, running, drinkable water and using a clean vegetable brush for produce with firm skins, such as carrots, potatoes and melons. There is an interesting difference from Singapore. Canadian guidance generally advises against soaking produce in the kitchen sink, because bacteria present in the sink could potentially transfer to the food. Instead, running water and physical rubbing or brushing are emphasised. So even when two countries share the same goal, the routine can look quite different. (Canada) Australia & New Zealand — Water, Without Household Cleaning Products Food Standards Australia New Zealand similarly advises consumers to wash fresh fruits and vegetables under running water before eating them. Its consumer guidance specifically says not to use household soap, disinfectants or detergents on food because these products are not intended for consumption. Again, the philosophy is uncomplicated: Clean food with methods appropriate for food. Not everything we use to clean our hands, dishes or kitchen surfaces belongs on something we are about to eat. (Food Standards Australia New Zealand) China — Soaking and Peeling Enter the Conversation Guidance can change again depending on local circumstances. In food-safety guidance developed for China, the World Health Organization has recommended thorough peeling of root vegetables and fruits as well as soaking leafy vegetables and fruits in safe water. WHO emphasises that safe food preparation begins not with one magical technique, but with a combination of good practices — including cleanliness, safe water, careful handling and appropriate preparation. Here again, soaking appears as one tool within a wider food-care routine. (World Health Organization) Japan — Food Care Goes Beyond Washing Japan offers a slightly different perspective. Rather than looking only at how food is washed, Japan has developed a national concept known as Shokuiku — food and nutrition education. Japan’s Basic Act on Shokuiku promotes developing knowledge about food and the ability to make appropriate food choices through everyday experiences. It encompasses ideas around nutrition, balanced meals, food culture, agriculture and people’s relationship with the food they eat. This is perhaps food care in its widest sense. Not simply: “How do we wash this?” But: “How do we understand, choose, prepare and appreciate the food that sustains us?” (MAFF) Different Methods. A Shared Principle. Put these approaches side by side and something becomes clear. There isn’t one universal routine. Singapore includes soaking. America places strong emphasis on running water and rubbing. Canada highlights brushing firm produce and avoiding a potentially contaminated sink. Australia and New Zealand emphasise keeping household detergents away from food. China’s WHO guidance includes soaking and peeling. Japan expands the conversation beyond washing into education and our relationship with food itself. Different countries. Different practices. One shared intention: taking care of food before we eat it. And on the global level, the World Health Organization brings these ideas together in its Five Keys to Safer Food: Keep clean.Separate raw and cooked.Cook thoroughly.Keep food at safe temperatures.Use safe water and raw materials. WHO developed these principles as simple food-safety behaviours that can be applied by people around the world. (World Health Organization) Maybe Food Care Was Never New Perhaps the interesting part isn’t that people are beginning to care about how they prepare their food. We always have. The practices simply look different. A grandmother soaking vegetables before dinner. Someone scrubbing potatoes under running water. A parent teaching a child to wash an apple before taking the first bite. A family learning which ingredients need to be peeled, washed, soaked or cooked. Small habits. Repeated every day. Passed from one kitchen to another and, sometimes, from one generation to the next. At ORCACLEAN, we call this Food Care. Not because we invented the idea. But because we believe something people have quietly practised for generations deserves a place in the modern kitchen. Our own routine is simple: Drop. Soak. Rinse. One approach among many — designed to make everyday food care easier to remember and easier to practise. Because regardless of where we come from, there is something universal about taking a little extra care with the food we bring home. Before Cooking Starts Here. ⸻ Sources & Further Reading World Health Organization — Five Keys to Safer FoodWHO’s global food-safety framework focuses on cleanliness, separation of raw and cooked food, thorough cooking, safe temperatures, and safe water and raw materials. (World Health Organization) Singapore Food Agency — Use of Pesticide in Food / A–Z Food SafetySFA advises washing vegetables thoroughly and describes rinsing, soaking in fresh tap water and rinsing again; it also recommends rubbing produce and scrubbing harder vegetables where appropriate. (Default) U.S. Food and Drug Administration — Selecting and Serving Produce SafelyFDA recommends washing produce thoroughly under running water, rubbing produce and brushing firm items, while advising against household soap, detergent and commercial produce washes. (U.S. Food and Drug Administration) UK Food Standards Agency — Cleaning and Cross-Contamination GuidanceThe FSA recommends washing fruit and vegetables with water before eating, either under running water or using fresh water as appropriate. (GOV.UK) Health Canada — Produce SafetyHealth Canada recommends potable running water, physical brushing for firm produce and avoiding soaking food in a potentially contaminated sink. (Canada) Food Standards Australia New Zealand — Food Safety BasicsFSANZ recommends washing fresh produce under running water and advises against household soap, disinfectants and detergents for washing food. (Food Standards Australia New Zealand) Japan Ministry of Agriculture, Forestry and Fisheries — ShokuikuJapan’s national food-education framework promotes knowledge about food, appropriate food choices and healthy dietary habits. (MAFF) This article compares selected official food-safety guidance and food-education approaches. It does not imply that every household within a country follows the same practice; food traditions and individual routines vary widely.

A quick rinse is better than nothing. But proper food care can involve more than simply holding produce under the tap for a few seconds. For many of us, washing fruits and vegetables looks like this: Turn on the tap.Rinse for a few seconds.Done. It feels clean. It looks clean. But is a quick rinse always the same as a proper wash? Not quite. What Can Be On Fresh Produce? Fresh fruits and vegetables do not travel directly from the farm to our plate. Along the way, they may come into contact with: * soil and dust* handling surfaces* microorganisms* naturally occurring waxes* agricultural pesticide residues Some of these may sit openly on smooth surfaces. Others can remain around stems, folds, textured skins and small crevices where a very quick rinse may have less contact. This is one reason why the Singapore Food Agency does not simply recommend a few seconds under running water for vegetables. Singapore’s Advice Goes Beyond a Quick Rinse Singapore Food Agency advises consumers to wash vegetables well before consumption. For reducing pesticide exposure, SFA recommends: 30-second rinse → 15-minute soak → final rinse SFA states that this routine can help remove a significant portion of pesticide residues. It also recommends gently rubbing fruits and vegetables while rinsing and paying particular attention to areas such as the base of vegetable stems, where dirt and residues can become trapped. That is an important distinction. Rinsing is part of cleaning. But contact time, soaking, rubbing and the final rinse can also matter. Why Does Soaking Help? Think about trying to clean something with only a quick splash of water. The water touches the surface — but only briefly. Soaking gives water more time to contact the produce, including uneven surfaces, folds and harder-to-reach areas. That does not mean soaking guarantees that every contaminant or pesticide will disappear. Different pesticide compounds behave differently, and some can be more difficult to remove than others. But research has consistently shown that household washing methods — including rinsing, soaking, rubbing, peeling and other washing treatments — can reduce pesticide residues to varying degrees. The important word is reduce, not completely eliminate. Why Does ORCACLEAN Use a Soaking Routine? This is where the idea behind ORCACLEAN comes in. Our approach is not: “Water does nothing.” Water remains an essential part of washing produce. Instead, our philosophy is: Give your produce a more intentional cleaning routine before the final rinse. ORCACLEAN is designed to be dissolved in water and used during the soaking stage before produce is thoroughly rinsed with clean water. Our routine remains simple: Drop. Soak. Rinse. The final rinse is not optional — it is an important part of the process. “But We Use Body Wash Instead of Only Water…” There is a simple everyday analogy that helps explain the idea of cleaning. When we wash our hands or body, water helps remove loose material. Cleaning agents can help interact with substances that water alone may not remove as readily. That does not mean fruits and vegetables should be washed with body wash, dishwashing liquid or household soap. They absolutely should not. Fruits and vegetables are food, and ordinary soaps and detergents are not designed to be ingested. The U.S. Food and Drug Administration advises consumers not to wash produce with soap or household detergent because produce can be porous and may absorb these substances. The better takeaway is simply this: Different types of cleaning require products designed for their intended use. For produce, any product used should be specifically intended for food-contact use and should always be followed by a thorough rinse according to its directions. Does Plain Water Still Work? Yes. Plain water can remove dirt, reduce some surface microorganisms and reduce some pesticide residues. It would be misleading to say otherwise. The FDA advises thoroughly washing produce under running water and rubbing or scrubbing firm produce where appropriate. However, Singapore’s SFA guidance also shows why consumers should not confuse a very quick rinse with a complete washing routine. For vegetables, SFA specifically recommends washing, soaking and rinsing again. So the question is not: “Water or no water?” It is: “How thoughtfully are we washing the food we bring home?” Can Washing Remove Every Pesticide? No washing method should be presented as removing every pesticide. Some pesticide residues remain primarily on the surface, while others may penetrate deeper into plant tissue. Studies comparing different washing methods have also found that removal effectiveness varies depending on: * the pesticide involved* the type of fruit or vegetable* its surface structure* how long residues have been present* the washing method used That is why responsible product claims should always be based on actual testing rather than assumptions. What About Bacteria? Washing can reduce microorganisms present on produce, but it does not sterilise food. FDA notes that washing can reduce bacteria but cannot eliminate all of it. Proper food safety therefore also includes clean hands, clean preparation surfaces, correct refrigeration and appropriate cooking when required. Produce washing is one step — not the entire food-safety system. A Better Way to Think About Food Care We do not need to become afraid of our fruits and vegetables. And we do not need to assume that everything we buy is “dirty.” Food care is simply about recognising that fresh produce has had a journey before reaching us. We cannot control every farm, truck, warehouse or supermarket shelf it passes through. But we can control what happens during the final few minutes in our kitchen. Instead of: Buy → quick rinse → eat we can build a more intentional habit: Drop. Soak. Rinse. A small routine before the meal begins. Because sometimes, cleaning is not about doing something complicated. It is simply about doing it more thoroughly. Before Cooking Starts Here. ⸻ References Singapore Food Agency — Use of Pesticide in FoodSFA advises that a 30-second rinse followed by a 15-minute soak and a final rinse can help remove a significant portion of pesticide residues. It also recommends gently rubbing produce while rinsing. Singapore Food Agency — Food Safety TipsSFA advises consumers to wash away visible soil, soak vegetables in fresh tap water for 15 minutes, gently scrub harder vegetables and rinse again before cooking. U.S. Food & Drug Administration — Selecting and Serving Produce SafelyFDA advises thoroughly washing fresh produce under running water and notes that washing can reduce bacteria but does not eliminate it. FDA advises against washing fruits and vegetables with household soap, detergent or commercial produce washes. Yang et al., Journal of Agricultural and Food Chemistry — Effectiveness of Commercial and Homemade Washing Agents in Removing Pesticide Residues on and in ApplesLaboratory research has demonstrated that the extent of pesticide removal varies according to the washing treatment and whether pesticide residues are on the surface or have penetrated the produce. Food washing can reduce surface dirt, microorganisms and certain pesticide residues, but no household washing method should be interpreted as guaranteeing complete removal of all contaminants or pesticides.

Some fruits and vegetables are more likely than others to have detectable pesticide residues. But “dirty” does not mean unsafe — and “clean” does not mean pesticide-free. Here’s what you should know before your next grocery run. Fruits and vegetables are an important part of our everyday diet. But before produce reaches our kitchens, pesticides may be used during farming to protect crops from insects, weeds, fungi and other threats. Small amounts of these pesticides may sometimes remain on or in produce after harvesting. These are known as pesticide residues. So which fruits and vegetables tend to have more detectable residues? One widely referenced guide is the Environmental Working Group’s annual Dirty Dozen™ and Clean Fifteen™. What Are the Dirty Dozen and Clean Fifteen? Every year, the Environmental Working Group (EWG) analyses pesticide-residue testing data collected by the U.S. Department of Agriculture and U.S. Food and Drug Administration. From the produce it evaluates, EWG identifies: The Dirty Dozen™The 12 conventionally grown fruits and vegetables that rank highest in its pesticide-residue analysis. The Clean Fifteen™The 15 conventionally grown fruits and vegetables that rank lowest in its analysis. Importantly, these names describe relative pesticide-residue rankings. They should not be interpreted as meaning one group is “unsafe” and the other is completely “clean.” The 2026 Dirty Dozen™ According to EWG’s 2026 Shopper’s Guide, these were the 12 highest-ranking produce categories in its pesticide-residue analysis: 1. Spinach2. Kale, collard & mustard greens3. Strawberries4. Grapes5. Nectarines6. Peaches7. Cherries8. Apples9. Blackberries10. Pears11. Potatoes12. Blueberries EWG’s rankings consider factors such as the number and amounts of pesticide residues detected in testing. This doesn’t mean you should stop eating these foods. It simply means that, within the produce examined by EWG, these ranked relatively higher for pesticide residues. The 2026 Clean Fifteen™ At the other end of EWG’s analysis are the Clean Fifteen — produce with comparatively lower amounts of detected pesticide residues: 1. Pineapples2. Sweet corn — fresh or frozen3. Avocados4. Papayas5. Onions6. Frozen sweet peas7. Asparagus8. Cabbage9. Cauliflower10. Watermelon11. Mangoes12. Bananas13. Carrots14. Mushrooms15. Kiwi EWG reports that almost 60% of samples from the Clean Fifteen had no detectable pesticide residues. But again, “Clean Fifteen” does not mean pesticide-free. It means these foods ranked comparatively lower based on the testing data analysed. But What Does This Mean for Us in Singapore? This is an important distinction. The EWG Shopper’s Guide is based primarily on produce tested in the United States. Singapore imports fruits and vegetables from many different countries, with different farms, suppliers, growing practices and pesticide regulations. Therefore, the Dirty Dozen should not be treated as a definitive ranking of produce sold in Singapore. Instead, it can be viewed as a useful educational reference showing a broader point: Pesticide residues can vary considerably between different types of produce. In Singapore, the Singapore Food Agency (SFA) regulates the amount of pesticide residues permitted in food. Food businesses must ensure pesticide residues remain within Singapore’s regulatory limits, or applicable Codex maximum residue limits where relevant. So finding a detectable pesticide residue does not automatically mean a food is unsafe. The amount of residue matters, and regulatory limits are established to control food-safety risks. Can You See Pesticide Residues? Usually, no. A strawberry, apple or bunch of spinach may look perfectly fresh and clean while still having microscopic residues on or within it. That is why appearance alone cannot tell us everything about what is present on produce. At the same time, pesticide residue should not be confused with visible dirt, soil or microorganisms. They are different issues and may require different controls throughout farming, food handling and preparation. Does Washing Fruits and Vegetables Help? Yes — washing is an important part of food preparation. Singapore Food Agency recommends washing vegetables before cooking or eating them to remove soil and other residues. Its household guidance includes washing away visible soil, soaking vegetables in fresh tap water, gently scrubbing harder produce such as potatoes and rinsing again before cooking. SFA also states that washing, peeling and cooking can significantly reduce pesticide levels in vegetables. However, washing should not be presented as a guarantee that every pesticide residue will be completely removed. Different pesticides behave differently. Some remain mainly on the surface, while others may penetrate plant tissue. That is why food safety begins much earlier than washing alone — with responsible agricultural use, regulatory limits, testing and monitoring.   Dirty Doesn’t Mean Dangerous. Clean Doesn’t Mean Zero.   Perhaps the most important takeaway from the Dirty Dozen and Clean Fifteen is this: Don’t be afraid of fruits and vegetables. Be informed about them. A fruit appearing on the Dirty Dozen list doesn’t mean you should stop eating it. And something appearing on the Clean Fifteen doesn’t mean there is no reason to wash it. Fruits and vegetables can also carry soil, dust, microorganisms and residues from handling during the journey from farm to kitchen. Whatever produce you choose, proper handling and washing remain sensible everyday habits. A Simple Food-Care Habit At ORCACLEAN, we believe food care shouldn’t come from fear. It should come from awareness. We cannot control every farm, journey, warehouse or pair of hands our food passes through before reaching us. But we can control the final few minutes before it reaches our plate. Drop. Soak. Rinse. A simple routine before cooking and eating your fruits and vegetables. Because food care doesn’t start when the pan gets hot. Before Cooking Starts Here. ⸻ References Environmental Working Group (EWG) — 2026 Shopper’s Guide to Pesticides in Produce™The Dirty Dozen™ and Clean Fifteen™ rankings discussed above are based on EWG’s analysis of recent pesticide-residue testing data from the U.S. Department of Agriculture and U.S. Food and Drug Administration. Singapore Food Agency (SFA) — Regulatory Limits for Contaminants in FoodSingapore maintains regulatory limits for pesticide residues in food. Where Singapore-specific limits are not prescribed, applicable Codex maximum residue limits may be used. Singapore Food Agency (SFA) — Food Safety TipsSFA recommends washing and soaking vegetables to remove soil and other residues, gently scrubbing harder produce such as potatoes and rinsing produce again before cooking. Singapore Food Agency (SFA) — Salad SafetySFA states that pesticide use during crop production may leave residues on vegetables and that washing, peeling and cooking can significantly reduce pesticide levels. Disclaimer: The EWG Dirty Dozen™ and Clean Fifteen™ are based on U.S. testing data and are included here for general educational purposes. They should not be interpreted as Singapore-specific pesticide rankings or as indicating that particular foods are safe or unsafe. ORCACLEAN is not affiliated with or endorsed by EWG.

Not every fruit or vegetable needs to be handled the same way. Here’s a simple guide to making produce cleaning part of your everyday food-care routine. Fresh fruits and vegetables pass through many stages before reaching our kitchens — from growing and harvesting to packing, transportation, storage and handling. That’s why washing produce before preparation matters. The Singapore Food Agency (SFA) recommends washing fruits and vegetables thoroughly before consumption. For vegetables, SFA advises rinsing, soaking in fresh tap water and giving them a final rinse before cutting or cooking. Gently rubbing the surface while rinsing can also help remove dirt and pesticide residues. But when it comes to your everyday routine, a soft strawberry does not need to be handled in exactly the same way as a potato. Leafy Vegetables ORCACLEAN routine: Soak for 5–10 minutes Examples: Cabbage, spinach, lettuce, kai lan and mani cai. Leafy vegetables have folds, layers and stems where soil and surface dirt can become trapped. Before soaking, remove any visibly damaged or soiled portions and separate the leaves where appropriate. After soaking, rinse thoroughly with clean water. Food Care Tip: Pay a little more attention to the base and stems, where dirt may be harder to see. Fruits With Skin ORCACLEAN routine: Soak for 5–10 minutes Examples: Apples, grapes, pears, nectarines, apricots and plums. Even when you do not eat the peel, it is still good practice to wash the outside before cutting. This helps reduce the chance of transferring surface dirt or microorganisms from the skin to the flesh with your knife. After soaking, gently rub the fruit as you rinse it under clean water. Root & Firm Vegetables ORCACLEAN routine: Soak for 10–15 minutes Examples: Carrots, potatoes, radishes, cucumbers and other firm produce. Firm vegetables can hold soil and dirt on their surfaces, particularly around uneven areas and crevices. After soaking, gently rub or scrub firm produce while rinsing. SFA similarly recommends gently brushing harder items such as potatoes to help remove surface dirt. Berries & Soft Fruits ORCACLEAN routine: Soak for 3–5 minutes Examples: Strawberries, blueberries, raspberries and blackberries. Berries are naturally more delicate, so they should be handled gently. For the ORCACLEAN routine, we recommend a shorter soak followed by a thorough rinse with clean water. Avoid unnecessary prolonged soaking, which may affect the fruit’s texture and quality. So, Is Longer Always Better? - Not necessarily. Food care is not about soaking everything for as long as possible. It is about using an appropriate routine and, most importantly, completing it with a thorough rinse using clean water. For ORCACLEAN, our simple routine is: Drop. Soak. Rinse. 1. Drop one ORCACLEAN Food Care Tablet into the recommended amount of water.2. Soak your fruits or vegetables according to the suggested routine.3. Rinse thoroughly with clean water before eating, cutting or cooking. ORCACLEAN is designed to complement your everyday produce-cleaning routine — not replace the important final rinse with clean water. A Small Step Before Every Meal We often think about food care only when we start cooking. But food preparation begins a little earlier. Taking a few minutes to properly wash the fruits and vegetables you bring home is a simple habit that can become part of the way you care for every meal. Before cooking starts here. Drop. Soak. Rinse. References Singapore Food Agency (SFA) — A–Z Food SafetySFA advises washing fruits individually under a tap or in a basin of tap water. For leafy vegetables, it recommends removing soiled portions, washing away residual soil, soaking in fresh tap water for 15 minutes and rinsing again before cutting and cooking. Singapore Food Agency (SFA) — Use of Pesticide in FoodSFA advises washing vegetables well before consumption and notes that rinsing, soaking and a final rinse can help remove a significant portion of pesticide residues. It also recommends gently rubbing fruits and vegetables while rinsing. U.S. Food & Drug Administration (FDA) — Selecting and Serving Produce SafelyThe FDA recommends thoroughly washing produce under running water before preparation or eating and gently rubbing produce while rinsing. Firm produce can be scrubbed with a clean produce brush. The individual soaking times above are ORCACLEAN’s recommended usage routine and should not be interpreted as timings prescribed by SFA or FDA.