The situation of vegetables, tubers, fruits still residues of plant protection drugs, growth stimulants, ripening or even harmful microorganisms are always a concern for families.Therefore, solutions to help eliminate toxic chemicals as well as microorganisms on vegetables and fruits are always searched and applied by people.Grasping this psychology, many vegetable wash products are promoted and offered on the market.
On the label of fruit and vegetable washing water products, there are great uses such as: "Clean all dirt, pesticide residues, preservatives, safe for all meals", "Remove the bacteria that cause disease.Gastrointestinal tract: E.coli, Salmonella ... protect the health of the whole family ".
Even many brands have tested for testing vegetable and vegetable cleansing products by soaking cauliflower in the water and water solution.Then compare the distinctly distinct images after cauliflower is washed the surface by the surface thanks to the washing water solution with the cauliflower tree is washed with water.
Images of cauliflower ads are washed with normal water and vegetable washing water.
Vegetable and vegetable washing water really washed chemicals?
According to Dr. Nguyen Quoc Anh - Deputy Head of Food and Molecular Biology Department, National Nutrition Institute, Vegetable, Bulk, Fruit Washing Water, advertised, the ability to remove bacteria and pesticides mainly mainlyBased on certain composition and mechanism.In which can be divided into groups as follows:
- Alkaline product group such as sodium bicarbonate (also known as baking soda) is capable of effectively cleaning the pesticide residues on the surface, especially types such as thiabendazole and phosphet commonly used on fruit.
- The product group contains organic acids (such as fumaric acid, malic acid) to reduce pH, creating an adverse acid environment for bacteria and mold.
- The group contains natural enzymes (usually extracted from pineapple) to help decompose grease and adhesive dirt, increase the effectiveness of cleaning the surface of vegetables, tubers, fruits
- Group of electrochemical water contains strong oxidation ions such as HocL, capable of killing bacteria and decomposing plant protection drugs;And supplements such as mineral salts (NaCl, K₂CO₃) create a mild alkaline environment, increasing the ability to eliminate chemicals that are difficult to soluble.
Vegetable, tubers, fruits are only cleaned on the surface, not eliminating all chemicals.
However, Dr. Nguyen Quoc Anh affirmed that these products only cleaned the surface of vegetables and fruits, could not remove pesticides that have penetrated deep into or all bacteria that exist on vegetables, tubers, fruits.In addition, if abuse or use improperly, these products can cause unwanted negative effects.
"Baking soda and organic acids, when used in high concentrations or soaked vegetables for too long, can wear the surface of the food, especially soft and sensitive fruits like strawberries or grapes,Leading to discoloration, damage and nutritional quality, including vitamins and minerals.Human, especially those who are sensitive to pineapple's protein.
Electrochemical water has strong oxidation, helps to kill bacteria, but if the oxidation ionic concentration is too high or used regularly, food may be changed in taste.In addition, direct contact with prolonged dilute acid can cause skin irritation to users, especially when not using protective gloves, "Dr. Nguyen Quoc Anh analyzed.
In addition, the use of vegetable washing water does not comply with the process can create a virtual safety psychology, while these products only clean the surface and do not completely eliminate deep absorbent chemicals or bacteria.This leads to not complying with instructions for use or do not rinse with clean water or in the wrong way to leave chemical residues, causing health risks.To ensure safety, users need to understand the limit of the product, comply with the instructions for use and priority to choose safe food from reliable sources.
Instructions on how to wash vegetables, tubers, fruits right
To ensure the food is always clean and safe, Dr. Nguyen Quoc Anh recommends that first, wash your hands carefully with soap and water for at least 20 seconds both before and after food treatment.This helps prevent bacteria from spreading to food.Even if you plan to peel, cleaning the surface of fruit and vegetables is necessary, because the bacteria on the skin can easily penetrate inside while cutting.
To effectively clean, start by removing the crushed vegetables, because this is where bacteria are easy to accumulate.Then, remove the root, roots, or unable to eat, then soak the vegetables in clean water for 5 to 10 minutes so that the sandy soil and chemicals on the surface gradually dissolve.Next, wash the vegetables several times, rub gently with your hands to remove dirt and chemicals, especially in the slots or petioles.
Finally, wash under the flowing faucet to make sure the removal of the remaining dirt is completely removed.Avoid crushing vegetables more during washing, as this can make bacteria easy to penetrate.After washing, dry fruits and vegetables with clean towels or paper to remove bacteria and keep food fresh longer.Proper cleaning not only keeps food safely but also ensures their natural flavor when used.