How to properly sanitize fruit and vegetables?

How to properly sanitize fruit and vegetables?


According to nutritionist Elisabete Costa, mechanical cleaning with tap water is essential

To the Ask the expert this week we talk about it disinfection. If you also have questions about health, psychology, wellness, exercise or nutrition, write to ana.lourenco@estadao.com or send a DM to our instagram.

Which products (lemon, vinegar, disinfectants…) really work to sanitize fruit and vegetables?

Marina Candido, Ribeirao Preto

Elisabete Costa, nutritionist and doctoral lecturer at Universidade Anhembi Morumbi, master’s degree in biology-based food sciences

These more homemade products are of ancestral use. There are scientific articles showing lemon or vinegar solutions that reduce Contaminationbut it does not have a usage protocol.

Of course, if the person really doesn’t have anything else in the house, I suggest putting the food in a mixture with some neutral detergent and water.

But we usually indicate the use of products authorized by the anvisa, such as sodium hypochlorite. Ideally, the saturation should be 1.5 or 2.5%, which is common bleach, as long as it is without dyes or perfume.

For raw food consumption, you must first remove what we call dirt from running water. And then put them in a mixture of 10 ml of hypochlorite, which would be one tablespoon per 1 liter of water. Leave on for 15 to 30 minutes. And finally, do a mechanical rinse, which, in addition to residual dirt, manages to remove the eggs of parasites, for example, resistant to chlorinated solution.

Removing excess water is important because this makes them last longer when stored in the refrigerator. If not, this can facilitate further contamination.

For foods whose skin we do not eat or which will be boiled, we can only clean them at the tap.

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Source: Terra

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