In order to avoid diseases and poisonings caused by contaminated vegetables and fruits, we should always wash them properly before eating them.
It is possible to turn vegetables into harmful foods by ignoring health tips when preparing them.
How should we wash fruits and vegetables?
Cleaning vegetables begins with:
In the first step, we must clean the vegetables, remove all the yellow leaves, sticks, and mud, and apply surface water.
In the second stage of disinfection:
At this stage, we fill a container with water and add 2 to 4 drops of dishwashing liquid per liter. This causes the parasite eggs and cysts to stick to the surface. Drain the water from the vegetables and remove them from the container at this stage.
In the third stage of disinfection:
To disinfect your vegetables, pour the water back into the container and add a little disinfectant solution containing perchlorate. The amount of disinfectant to be added to the water should be according to the product’s instructions.
In the fourth stage of rinsing, you will:
Rinse the vegetables until they are completely clean to eliminate the chemicals’ effect.
Washing and disinfecting vegetables:
Washing vegetables with disinfectant or dishwashing liquid has several reasons
Different countries always recommend washing vegetables only with water after purchase and not adding disinfectants or dishwashing liquid. Vegetable tissue absorbs these chemicals.
Dishwashing liquid’s disadvantages when washing vegetables
Here are six tips for washing vegetables:
- Since cultivated vegetables contain parasite eggs, dishwashing liquid should not be consumed during the parasitization stage.
- In order to maintain freshness, it is best to wash vegetables in cold water.
- Empty the water slowly as the parasite eggs rise to the surface.
- With this method, all leafy vegetables should be washed, since leafy vegetables are more likely to be contaminated than other vegetables.
- Refrigerating vegetables is not a good idea. After following all the recommended steps, wash the vegetables and place them in the refrigerator.
- Raw vegetables are washed this way, but carrots, potatoes, and onions with protective skin can only be washed with water.
Salt water is used to wash vegetables:
Add two tablespoons of salt to a bowl of lukewarm water; now, soak the fruit or vegetable for five to ten minutes and then rinse with cold water.
Using white vinegar solution to disinfect and wash vegetables:
Add a tablespoon of white vinegar to lukewarm water and soak fruits and vegetables for half an hour, then rinse with cold water. White vinegar kills bacteria and insecticides left on fruit and vegetable skin.
Wash vegetables with white vinegar to eliminate bacteria:
Lemon juice and baking soda can be used to wash and disinfect vegetables
After a few seconds, sprinkle a tablespoon of lemon juice and two tablespoons of baking soda on fruits and vegetables.
What is the process by which bacteria get into fruits and vegetables?
Bacteria can travel through fruits and vegetables in a variety of ways. Most kettles enter the soil through irrigation and fertilizer or in contact with birds’ feces before entering fruits and vegetables. Vegetables are not contaminated with bacteria, and only proper washing can prevent poisoning.
If you handle raw vegetables or fruits, please wash your hands thoroughly after handling them, especially if you are pregnant, elderly, or have a weakened immune system. If you are going to a restaurant, do not order lettuce, salad, or vegetables.