Correct disinfection of fruits and vegetables is essential to eliminate microorganisms, which affect health
Wash the fruits and vegetables prior to consumption, it is one of the most essential hygiene and food safety measures. According to information revealed by the World Health Organization (WHO) It’s one of the most important health habits and key in disease prevention.
The truth is that washing fruits and vegetables It allows kill bacteria. This is because they are foods that are obtained from the earth, in which it is very normal for them to be found bacteria such as E. Coli one of the main responsible for stomach poisonings, which result in symptoms such as nausea, vomiting, diarrhea, and fever. However, all these types of products may contain pathogenic microorganisms and other chemicals that are related to health conditions.
Taking into account the information disclosed by FDA (Food, Drug Administration), near 33 million people suffer from illnesses that are transmitted by food. Which can be health conditions ranging from mild to severe, depending on the type of bacteria and state of the immune system from each person.
The truth is that most of the diseases of this type, are caused by a bad cleaning and disinfection of products. Both at home, in cafes and restaurants. That is why over the years the food industry has used various disinfection methodsprobably the most popular is iodine. However, in recent years its use has been contradictory, mainly because it can be a toxic agent.
In fact, there are references in which the Adverse effects of a excessive iodine intake, which are related to symptoms such as tachycardia, weight changes, thyroid involvement and in eye and lung health. Based on this, we currently have many alternatives, among which acidic compounds stand out, which have the peculiarity of not be corrosive.
4 alternatives to disinfect food:
1. Grapefruit seed extract
It’s one of the antimicrobial compounds most famous non-toxic broad-spectrum, it is a complex mix Which consists of the pulp, seeds and membranes of grapefruit. Its ability to kill or inhibit growth of a lot of gram negative and gram positive bacteria potentially harmful, fungi, viruses and protozoan parasites. Another of its great advantages is that its use as a disinfectant is approved by the FDA (Food and Drug Administration). There are also research works such as the studies carried out in the University of Chile, who consider it a biodegradable, hypoallergenic and non-toxic product.
2. Peracetic acid
This acid is one of the most commonly used disinfectants in the food industry, is a transparent liquid that when decomposed forms water, oxygen and acetic acid. It is highly valued thanks to all the certifications it has, its use is endorsed by important institutions such as the United States Environmental Protection Agency (EPA), the United States Department of Agriculture and the FDA. In fact, they consider it a perfect antimicrobial. At the same time its use is recommended as surface disinfectant, for disinfect fruits and vegetables, also in meat, poultry and seafood.
3. Acetic acid
Acetic acid is a organic compound very famous, in principle because it is the main component of vinegar and in fact it is responsible for its sour taste and smell. Their disinfectant and antimicrobial benefits They are endorsed by the FDA. It is because of that spray vinegar in fruits and vegetables is a perfect remedy to disinfect from Natural way, friendly to the environment and healthy for human consumption.
Chlorine is the most used disinfectant in the food industry And it also plays an important role in home cleaning. In fact chlorine is a indispensable chemical in the water purification, disinfectants and in bleach. It is considered one of the most powerful antiseptics, chlorine in water is more than three times more effective as a disinfecting agent against Escherichia coli than a concentration bromine equivalent, and more than six times more effective than a concentration iodine equivalent.
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