What makes strawberries most likely to carry germs (and how to eat them safely)

Strawberries might look sweet and harmless, but they’re actually one of the dirtiest fruits around, literally. So before you pop one in your mouth, give them a serious wash, like a soak in cold water with a splash of vinegar. A quick rinse won’t cut it. Tasty? Absolutely. But handle them right to keep things safe.

Why are strawberries prone to germs?
They grow right on the ground
Strawberries literally rest on the soil as they grow. Being so close to dirt means there’s a direct opportunity for bacteria, viruses, and even animal droppings (think birds, rodents, insects) to get on the fruit. This constant ground contact is a huge part of the risk.

Thin skin, juicy center
Strawberries have super-thin, delicate skins. That means bacteria, viruses, and any chemical residues can stick easily or even be absorbed. Unlike produce with thick peels (like oranges), there’s no tough barrier blocking germs from getting in or sticking to the surface.

Eaten raw and unpeeled
Unlike potatoes or squash that get cooked, almost everyone eats strawberries raw—skin and all. There’s no “kill step” (like heat from cooking) to zap any germs present. Plus, a lot of people just rinse their berries quickly or sometimes not at all before popping them whole into their mouths.

They’re handled a lot
Strawberries are usually hand-picked and packed—often multiple times from farm to store. Each touch (from farmworkers to grocers to you) is a chance for germs to transfer, especially if proper handwashing isn’t happening at every step. Workers who are sick, or don’t practice good hygiene, have caused real outbreaks of things like Hepatitis A linked to strawberries.

Contaminated water
Strawberries need a lot of water to grow, and sometimes that irrigation water carries bacteria or viruses (like norovirus or Hepatitis A) if it’s not properly treated. Sprinklers can splash germs from soil or manure right onto the berries.

They spoil fast
These berries are fragile and go bad quickly, which makes it easier for bacteria that cause food poisoning—think Salmonella or E. coli—to grow if temperatures aren’t kept cold from farm to table.

What germs have been found?
Viruses: Hepatitis A and Norovirus have both been tied to strawberry outbreaks in the US and Canada. These often come from contaminated water or infected workers handling the fruit.

Bacteria: Salmonella, E. coli, and even Listeria can end up on strawberries, especially if manure is used as fertilizer, or if packing equipment isn’t clean.

Other microbes: Strawberries can pick up all sorts of other bacteria and fungi from the environment, which can cause spoilage and, less often, foodborne illness.

Safety tips

• Wash really well: Before eating, rinse strawberries thoroughly under running water, gently rubbing them with your hands. Skip the soaps or fancy washes—plain water is best.
• Eat quickly: Buy strawberries right before you plan to use them, and keep them refrigerated to slow down bacterial growth.
• Mind recalls: Pay attention to warnings or recalls (the FDA posts them online) and never eat strawberries (fresh or frozen) involved in an outbreak, especially if they’re linked to viruses like Hepatitis A.
• Wash hands and surfaces: Wash your hands before and after handling strawberries, and keep cutting boards and knives clean.

Strawberries are awesome—just a bit risky because of how and where they grow, and how we eat them. Give them a good rinse and stay aware of food safety info, so you can snack safely!