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4 Steps to properly wash food

4 Steps to properly wash food

Correct food hygiene is critical to maintaining a healthy diet. And it is not only because the vegetables were exposed in the market and at the fair. The main risk is to consume vegetables filled with pesticides and chemical compounds, which can cause headaches or digestive allergies.

"The care of the hygiene of fruits and vegetables should be part of the routine of the family and everyone needs to know , with the details, the basic steps of the ideal hygiene ", says nutritionist Tatiana Branco Barroso, NutriAction Nutrition Advisory, of Santos.

The care regarding the cleaning of the food begins in the supermarket, avoiding fruits and vegetables crushed and vegetables with dark parts. Whoever is going to handle the food should wash their hands well before starting the preparation and thoroughly rinse the necessary utensils, avoiding using the same meat board for vegetables and vegetables, for example.

The following gives you the basic steps to sanitize correctly fruits, vegetables and legumes:

1. Handwashing

Handwashers should thoroughly wash their hands before beginning the preparation and thoroughly clean the necessary utensils, avoiding using the same meat board for vegetables and greens, for example.

2. Removing the damaged and bruised parts of fruits, vegetables

You may only notice after the food is a little bruised. Therefore, it is important to remove parts that are damaged or damaged before washing the food.

3. Washing in running water.

Many of the fruits and vegetables we carry home carry microorganisms that can cause side effects. So remembering to wash them in running water helps prevent possible contamination.

4. Place in sodium hypochlorite solution

According to general practitioner Paulo Olzon and professor at the Federal University of São Paulo (UNIFESP). One of the most common uses of sodium hypochlorite is for the hygiene of fruits, vegetables and vegetables before consumption. For this purpose one tablespoon of the product should be used in the concentration of 2.0% or 2.5% - or two tablespoons of hypochlorite in the concentration of 1% - for each liter of water. The food should be immersed in this solution for ten minutes and then rinsed with filtered water.

5. Dry the food

This process can be done with the help of utensils or it is possible to let them dry naturally. For fruits and vegetables let the water drain well, and for vegetables a domestic leafy dryer may be used.

Other substances

Vinegar: It is very common to use vinegar to sanitize vegetables. According to Tatiana, vinegar does not disinfect vegetables, but it can serve to help remove visible dirt.

Detergent: Detergent is also an item that is used to make food hygiene. For nutrologist Roberto Navarro, washing fruits with detergent can leave chemical residue on the bark of the food, unless it is thoroughly rinsed. However, the expert's advice is to do the hygiene with running water and brushing followed by a sauce with sodium hypochlorite and water.

Bleach: Chlorine, or bleach, is as effective as sodium hypochlorite for remove bacteria from fruits and vegetables, but it is a more corrosive product. So it can sensitize and hurt more the hands of those who do the cleaning, "says Navarro, but following the recommended concentrations, the cleaning effects are the same.

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