Americans buy billions of pounds of fresh produce each year, and questions about pesticide residue come up every time shoppers reach for apples, berries, and greens. The specific answer most often backed by published research is baking soda, after a 2017 study from the University of Massachusetts, Amherst found it removed more surface pesticide residue from apples than either plain tap water or a bleach solution. That finding matters nationally because the FDA and USDA also say rinsing fresh produce under running water remains a key food-safety step in home kitchens across the U.S.
What the research found
On October 25, 2017, the journal Nano Letters published a University of Massachusetts, Amherst study showing that a baking soda solution removed more pesticide residue from apples than tap water or a bleach-based wash used at levels approved by the U.S. Environmental Protection Agency. The researchers tested 3 methods on apples treated with 2 common pesticides, thiabendazole and phosmet, according to the published study.
The study found that soaking apples in a solution of about 1 teaspoon of baking soda in 2 cups of water for 12 to 15 minutes removed more of the surface residue than the other methods. Researchers reported that some pesticide traces can penetrate beneath the peel, which means no washing method removed 100% of the residue once it moved below the surface.
What that means in U.S. kitchens
For shoppers in places from California to New York, the confirmed takeaway is practical: baking soda can help remove more residue from the surface of certain fruits and vegetables. The FDA states that consumers should wash produce under running water and does not recommend soap, detergent, or commercial produce washes, according to its consumer guidance.
What is not fully known is whether one soaking method works equally well for every crop, from leafy lettuce to strawberries to cucumbers. The 2017 University of Massachusetts study focused on apples, and federal agencies have not released a single national standard that says baking soda is required for all produce sold in U.S. stores.
Why experts still stress simple washing
The broader context is that pesticide residues in the U.S. food supply are monitored regularly by federal agencies. The USDA’s Pesticide Data Program reported in multiple annual summaries that more than 99% of samples tested had residues below Environmental Protection Agency safety limits, while the FDA has stated that produce remains safe to eat when handled properly.
For customers, that means baking soda is best understood as a residue-reduction step, not a replacement for normal food safety. Washing produce right before eating, cutting away damaged areas, and scrubbing firm items like melons or potatoes with a clean brush remain part of standard guidance, according to the CDC and FDA. Federal advice has stayed consistent: rinse thoroughly, skip the soap, and use clean hands and utensils.
