DISINFECTING FRUIT AND VEGETABLES PROPERLY

Health professionals recommend regular consumption of fruit and vegetables for good health. They represent no health risk, even if you fill your plate with them every day at every meal.

However, it is important to clean them thoroughly before preparing them, especially if they are to be eaten raw in salads, for example. Although fruit and vegetables do not naturally contain microorganisms that are harmful to health, they can be contaminated during harvesting, transport and even when they are inspected at market stalls.

In this period of the covid-19 pandemic, viral particles can land on fruit and vegetables as they are passed from hand to hand, hence the importance of disinfecting them properly.

What are the hygiene rules for eating fruit and vegetables?

Details.

How to wash fruit and vegetables properly?

Even when vegetables are intended to be eaten cooked, it’s important to always wash them to eliminate any risk of contamination by disease. This applies automatically to fruit, since it is usually eaten raw.

Start by washing your hands with soapy water after shopping, then wash vegetables and fruit in clear water for several minutes, concentrating on the dirtiest parts. If you buy your food at an open-air market, and it’s regularly touched by other shoppers at the stalls, it’s best to clean it with a fruit and vegetable disinfectant, which is more effective at eliminating all bacteria.

Take advantage of the fact that you’re washing food to remove any parts that have rotted or bruised during handling, as bacteria thrive more easily there.

You can also use a small brush to scrub the skins of surface fruits and vegetables such as oranges, potatoes, carrots and so on. This will also help to remove the dust and mud that often stick to the skin.

Pay particular attention to leafy vegetables such as greens, lettuce and cabbage, washing the leaves one by one several times in clear water. They should Pay particular attention to leafy vegetables such as greens, lettuce and cabbage, washing the leaves one by one several times in clear water. They should be rinsed at least 2 times, or left to soak for a few minutes before rinsing, to ensure that any dirt that has accumulated is removed. before rinsing, to ensure that any dirt that has accumulated is removed.

Finally, to prevent any risk of cross-contamination, we recommend using a cutting board intended only for fruit and vegetables. Meat, poultry, fish and seafood, on the other hand, should be cut on a different board. For more information on cross-contamination, please read this article.

Caution: some people wash fruit and vegetables with white vinegar to eliminate viruses, but this is ineffective, since this product has no virucidal action. In the absence of a fruit and vegetable disinfectant, it’s best to use clear water to wash food. Soap and surface disinfectants are unfit for consumption and unsuitable for food contact.

Kitchen hygiene rules

Preventing and protecting against viruses also means observing a few basic rules of hygiene in the kitchen.

For example, you need to sponge down surfaces where you’ve handled and cut up fruit and vegetables. Don’t hesitate to use a bleach-free multi-surface cleaner to eliminate any risk of bacterial proliferation.

Make sure you also wash all utensils used to prepare the meal: chopping board, knife, etc. …

Finally, observe strict hand hygiene before handling food.