December 9, 2023 – 02:57
To prevent diseases such as salmonellosis.
It is vitally important to properly wash and disinfect fruits and vegetables to maintain the safety of the vegetables and avoid outbreaks of foodborne illnesses (ETA), such as salmonellosis. For this reason, Provincial Public Health issued a series of sanitation recommendations to take into account:
Leaf or stem vegetables: (lettuce, chard, spinach, parsley, celery, etc.)
– Remove the dirty leaves and external stems and wash leaf by leaf under running water. Drain them well.
– If you cannot wash leaf by leaf, you should sanitize the vegetables under running water and then disinfect them by submerging them – between 2 and 5 minutes – in a solution consisting of 3 liters of drinking water and a teaspoon of bleach. that it is “suitable for disinfecting food.” Then rinse them well and if they are not consumed immediately, refrigerate them.
– It is advisable to cut the vegetables after disinfection to prevent the fluids from increasing the amount of organic matter in the water, which could reduce the disinfectant effect.
Hard-shelled fruits and vegetables: (apple, avocado, pumpkin, carrot, etc.)
– Wash under running tap water for at least 25 seconds, rubbing the shell constantly or using a soft brush.
– Dry the fruit or vegetables with a paper towel or a clean cloth and then store them.
– It is advisable to consume this type of fruits or vegetables peeled and cooked, when possible.
Soft-shelled vegetables or shelled vegetables: (strawberry, grape, blueberry, mushroom, raspberry, etc.)
– If they are visibly dirty, wash them before disinfecting them, submerging them in running water.
– Disinfect by submerging them – between 2 and 5 minutes – in a solution consisting of 3 liters of drinking water and a teaspoon of bleach that is “suitable for disinfecting food.” Then rinse well and let the excess water drain. If they are not consumed immediately, refrigerate them.
2023-12-09 07:32:14
#Tips #safe #consumption #fruits #vegetables
