Consumption of contaminated vegetables and fruits causes hazardous diseases and poisonings, so we should always wash them properly before eating vegetables and be more careful in washing these foods.
Ignoring the health tips in the process of preparing vegetables can turn them into harmful food.
What should we wash fruits and vegetables with?
The first step of cleaning vegetables:
In the first step, we have to clean the vegetables, remove all the yellow leaves, sticks, and mud of the vegetables, and apply surface water.
The second stage of disinfection:
At this stage, we fill a container with water and pour 2 to 4 drops of dishwashing liquid per liter of water; this causes the eggs and cysts of the parasites to slip and stick to the surface. At this stage of washing, gently drain the water on the vegetables and remove the container’s vegetables.
The third stage of disinfection:
To disinfect, pour your vegetables back into a container full of water and pour a little disinfectant solution containing perchloride into the vegetable water. Pour the amount of disinfectant into the water according to the instructions on the product.
The fourth stage of rinsing:
To eliminate the chemicals’ effect, pour the vegetables back into the water and then rinse until completely clean.
Disinfecting and washing vegetables:
The reason for adding disinfectant or dishwashing liquid to wash vegetables
It is always recommended in different countries to wash vegetables only with water after purchase and never add disinfectants or dishwashing liquid for washing. These chemicals get into the tissue of vegetables.
Disadvantages of washing vegetables with dishwashing liquid
Six tips for washing vegetables:
- Consumption of dishwashing liquid is harmful to the parasitization stage of vegetables, but because the cultivated vegetables contain parasite eggs, this stage should not be omitted.
- When washing vegetables to maintain freshness, it is better to wash the vegetables with cold water.
- As the parasite eggs come to the surface of the water, empty the water slowly.
- Wash all leafy vegetables with this method, and leafy vegetables are more contaminated than other vegetables.
- Do not put vegetables sitting in the refrigerator. Wash the vegetables after doing all the recommended steps and put them in the refrigerator after the excess water comes out.
- This washing method is for vegetables that are eaten raw, but vegetables such as carrots, potatoes, and onions with a protective skin can be washed only with water.
Wash vegetables with salt water:
Pour into a bowl of lukewarm water and then add two tablespoons of salt to it; now, soak the fruit or vegetable for 5 to 10 minutes and then rinse with cold water.
Disinfection and washing of vegetables with white vinegar solution:
Pour a tablespoon of white vinegar into a bowl of lukewarm water and soak fruits and vegetables for half an hour, then rinse with cold water. The acid in white vinegar kills bacteria and insecticides left on the skin of fruits and vegetables.
Eliminate bacteria and wash vegetables with white vinegar:
Wash and disinfect vegetables with a mixture of baking soda and lemon juice
Sprinkle a mixture of a tablespoon of lemon juice and two tablespoons of baking soda on fruits and vegetables and wash it off after a few seconds.
How do bacteria get into fruits and vegetables?
Bacteria travel through fruits and vegetables in a variety of ways. Most of the kettles enter the soil through irrigation and fertilizer or in contact with birds or other animals’ feces and then enter fruits and vegetables. There is no sign that the vegetables are contaminated with bacteria, and only proper washing is the best way to prevent poisoning.
Please wash your hands after handling raw vegetables or fruits, especially those at risk of infection, including pregnant women, the elderly, and people with weakened immune systems, who should thoroughly disinfect their hands when handling vegetables. Do not order lettuce, salad, or vegetables when going to the restaurant.