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It is necessary to disinfect the fruits and vegetables that we are going to eat but without spending time so that they do not lose all their properties. It is important to follow very simple rules to be as hygienic as possible and thus avoid infections.
Before handling any food we must wash our hands to avoid transmitting more germs to them.
Clean the fruit or vegetables under running cold water for at least a couple of minutes, scrubbing well with your hand or with a brush to remove anything that might be stuck.
After the water, the food must be soaked with a disinfectant, such as:
Vinegar: It is a good natural disinfectant to eliminate parasites and bacteria that may come with food. You have to dilute a glass of vinegar per liter of water.
Sodium bicarbonate: It is also a good natural disinfectant, in this case one tablespoon per liter of water is enough.
Sodium Hypochlorite (Bleach): This we could say that it is the most effective but you also have to be careful because its main content is chlorine and it can be harmful to health. In this case you have to dilute 5 drops of bleach per liter of water.
The maximum time food should be soaked with any of the disinfectants is 10 minutes.
After ten minutes, rinse under cold water for a long time to remove all traces of disinfectant, this means about four or five minutes.
We give you a few examples of how some of the most used vegetables and fruit in general should be cleaned:
The fruit should be washed individually under the tap of water by rubbing vigorously, then immersing it in the water with the disinfectant for the recommended time and finally removing the disinfectant under running water.
Tomatoes should be washed for about 3 minutes by rubbing under water and then placing in water for only 5 minutes. Rinse them well and remove the peduncle only after all this operation.
In the case of potatoes, you have to clean them well under water by rubbing with a brush, then immerse them in the water with the disinfectant for the recommended 10 minutes and then remove the remains under the water again.
Green leafy vegetables, in this case you must first remove the roots or leaves that may be in poor condition. Afterwards, each leaf must be cleaned under running water, soaked for 10 minutes and then rinsed with plenty of water before cooking.
The case of mushrooms is different, because they can deteriorate depending on how we treat them. Therefore, the dirt must first be removed by dragging it with a knife or a clean cloth. Afterwards, each one must be cleaned with a cloth dampened with vinegar and dried immediately, without passing them through water.
The onions are cleaned in the same way that we have seen with the rest of the foods, but the time they must be soaked is 2 minutes so we will avoid them from getting too wet.