Not knowing how to wash vegetables brings safety risks! How many of these 10 mistakes have you made?

When it comes to food safety, many people feel sad and complain that the current food safety environment is not as good as before and there are more and more problems. However, little do they know that the biggest food safety risk is actually at home.

I once saw an official data (I won't quote it because I said it couldn't be reported at the time). When serious food safety incidents such as food poisoning occurred, the most common places were, first, home kitchens, and second, collective catering units, and not the "black-hearted businesses" that some people talk about.

Many people have many bad habits in the kitchen, and these bad habits are the main cause of food safety problems. It may be that the person cooking in the kitchen does not have relevant scientific knowledge, or it may be that we have learned "bad habits" since childhood and have never thought about it from a scientific perspective.

So starting today, let’s take stock of bad habits and wrong practices in the kitchen - today we’ll start with the pre-processing of ingredients: washing vegetables and meat.

Mistake 1: Soaking vegetables in water for a long time, thinking that the pesticide residues can be washed away.

The truth: Soaking vegetables in water for a long time does not remove pesticide residues. Some studies even say that long-term soaking increases the production of nitrite. It is not recommended to soak vegetables for more than 30 minutes. In addition to the possible loss of nutrients, the amount of pesticides that can be dissolved in water is limited. Clean fruits and vegetables are contaminated again, resulting in the same amount of pesticides in the water as in the fruits and vegetables. The most effective way to wash vegetables is to rinse them with running water, and rinse them several times.

Mistake 2: Cut the vegetables before washing them.

The truth: Vegetables should be washed before cutting. If you cut them first and then wash them, on the one hand, water-soluble vitamins will be lost, and on the other hand, dirt will enter the vegetable tissue.

Error 3: Soak vegetables in ozone to remove pesticide residues.

The truth: Ozone can indeed remove pesticide residues through oxidation, but it is not clear what other chemicals the pesticide residues are converted into. There is no data to evaluate the loss of nutritional value of vegetables in a high-concentration oxidative environment.

Mistake 4: Using the same container to wash vegetables and raw meat.

The truth: Raw meat often has many bacteria on its surface. Vegetables are often cooked for a short time and may even be eaten raw. If you use the same bowl as raw meat, the vegetables may be contaminated by the bacteria in the raw meat.

Mistake 5: Relying on fruit and vegetable cleaners to wash vegetables.

Error: Many fruit and vegetable cleaners sold on the market contain surfactants and have complex ingredients. They need to be rinsed with plenty of water after use. If you use fruit and vegetable cleaners but do not rinse them thoroughly, secondary residues will be left, which will contaminate the fruits and vegetables. It is recommended that you rinse with plenty of water.

Mistake 6: Rinsing raw meat under the tap.

The truth: The surface of raw meat may be contaminated with pathogens, such as salmonella. If you rinse it under the tap, the water will splash and spray bacteria, contaminating the countertops, utensils and food near the tap. The correct way is to use a special container, pour water first, then put the meat in, and try to avoid splashing during the washing process to avoid cross-contamination of bacteria.

Mistake 7: Not cleaning the sink after washing raw meat.

The truth: When you rinse raw meat, the sink will be contaminated by bacteria from the raw meat. Therefore, you should clean the sink immediately after rinsing raw meat.

Mistake 8: Not wearing gloves when washing meat when you have wounds on your hands.

The truth: The skin is a major defense barrier of the human body. If there is a wound on the skin, it is easier for germs to take advantage of the opportunity. Some bacteria living on animals are difficult to infect humans, but if there is a wound on the hand, it is easy to be infected with the pathogenic bacteria on the animal, and sometimes the consequences are quite serious. The correct way is to wear gloves when touching raw meat or animal blood if there is a wound on the hand, and wash your hands with soap after use.

Mistake 9: Not washing hands after washing raw meat.

The truth: If you don't wash your hands after washing raw meat, the pathogens and parasites in the meat may be transferred to other foods with your hands, causing cross contamination. Therefore, you must wash your hands with soap after touching raw meat.

Mistake 10: Not washing hands after touching eggs.

The truth: Eggs look clean, but the surface may be contaminated with chicken intestinal bacteria. Many people start cooking or baking directly after beating eggs. This is a safety hazard, as bacteria on the surface of the eggs may contaminate other foods through your hands. The correct way is to wash your hands after touching raw eggs. Or wash the eggs first and then beat them.

Summary on Fruit and Vegetable Cleaning

When washing fruits and vegetables, what people are most worried about is the pesticide residues that are invisible to the naked eye.

In fact, on the one hand, many highly toxic pesticides have been eliminated, and new pesticides are becoming less and less toxic.

On the other hand, my country's standards for pesticide residues are becoming more stringent, and the detection methods are becoming more comprehensive. Therefore, the actual pesticide residues in fruits and vegetables that we usually buy from regular channels are within the safe range, and there is no need to worry too much.

In addition, during the cooking process, the pesticide residues in vegetables will be further reduced under the effects of high temperature and boiling water, making them safe to eat. If you want to eat vegetables raw, it is recommended to wash them carefully or buy green or organic products. If you are eating fruits, you can try to peel them before eating, which is also safer.

About cleaning meat and eggs

Raw meat and raw eggs are prone to host pathogenic bacteria, such as the notorious salmonella. These bacteria can exist in the intestines of warm-blooded animals and may contaminate raw meat during the slaughter process.

Animals may also be infected with some pathogenic bacteria and viruses that have never infected humans. If they invade the human body through skin wounds, they may cause human diseases, sometimes even very serious infectious diseases. Therefore, do not let skin wounds come into contact with raw meat or animal blood. After touching raw meat or eggs, be sure to wash your hands with soap.