Disinfecting vegetables and greens is key to not only enjoy the benefits, but to avoid diseases. The expert in microbiology, food safety and Food Hygiene and Handling, Marlon Toscano, explains which chlorine is suitable for cleaning vegetables, what is the correct way to do it and what types of microbes it combats.
Toscano is known on networks @mesabeaciecia for sharing methods related to preserving foods, such as fruits and vegetables, backed by science. In a recent video he explains that sodium hypochlorite (liquid chlorine, bleach, limpid) is effective, safe and widely used to disinfect fruits and vegetables if used correctly.
Bleach is an effective and economical household disinfection tool for fruits and vegetables, as long as it is understood that it is not a substitute for initial washing.
Its effectiveness lies in the correct application of three principles: meticulous prior cleaning to remove the dirt that inactivates it, precision in dilution to guarantee safety and effectiveness, and the selection of a pure product (without fragrances or additives).
For the safe use of chlorine in home food hygiene, it is a balance between the microbicidal power of the product and responsibility in its handling.
How to disinfect vegetables with chlorine
The expert proposes three key steps (wash, dilute and choose), to guarantee effective disinfection that minimizes risks without having to resort to more expensive alternatives, consolidating chlorine as an accessible and practical solution for daily food safety.
Toscano explains that there are three key steps: wash the vegetables very well, use the correct concentration and use the appropriate product.
1.- Wash First: Chlorine only kills microbes. So you must wash your hands well with drinking water (and a brush) to remove dirt, pesticides and parasites that nullify the action of the disinfectant. Change the solution if it gets dirty.
2.- Correct Concentration: Use a safe dilution (50-100 ppm, e.g. 1 ml of 5% chlorine per liter of water). Never use more than recommended to avoid toxicity. Follow the manufacturer’s instructions.
3.- Suitable Product: Choose chlorine without fragrances or other corrosive additives; only sodium hypochlorite and water, unless specifically for food use. Prepare the solution daily.
Another aspect that must be taken into account is that it is crucial to prepare it daily, since it loses its effect after 24 hours, and, above all, avoid mixing it with other common kitchen products (such as vinegar or soap) to prevent the release of toxic gases.
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