Do we wash our vegetables properly?

Cyprus International University (CIU) Faculty of Health Sciences, Head of the Department of Nutrition, and Dietetics Asst. Prof. Dr. Ayhan Dağ mentioned that if vegetables are not produced and prepared in hygienic conditions, it may affect human health negatively and the process control approach from farm to fork is extremely important in ensuring food hygiene and safety.

Stating that vegetable consumption is an important component for optimal nutrition due to its vitamins, minerals, pulp contents, and antioxidant properties, Dağ said, “It is important that vegetables are washed meticulously before consumption because they are foods that grow close to the soil”.

It was expressed that vegetables are likely to be contaminated by improper irrigation water or fertilizers, this will create an environment for food poisoning.

Soak in water for 10-15 minutes
Pointing out that vegetables with leaf layers such as lettuce, iceberg lettuce or butterhead lettuce should be washed separately, and the vegetables such as spinach, parsley, cress, and arugula should be separated into their branches, washed well under running water and kept in water for 10-15 minutes, Dağ said that all these leafy vegetables and plants should be washed in running water again after being soaked in water.

Asst. Prof. Dr. Dağ recalled that vinegar is commonly used for the disinfection of vegetables, and added: “However, the concentration of the vinegar used for disinfection is very important. Vinegar used directly is effective for disinfection. However, if 2 tablespoons of vinegar are added to 4-5 liters of water, the bactericidal effect will decrease and it will not be effective for all types of bacteria”.

In household conditions, it is necessary to act in accordance with the washing processes in question, such as with vinegar, etc. Stating that it would be sufficient to provide nutrient hygiene without the need to use an additional disinfectant, “The failure to clean the vegetables sufficiently will cause the symptoms of diarrhea, vomiting, and fever due to food infections”, said Dağ.