Wash fruits with salt water is a very good method of fruit wash. Because after eating fruits many people suffer from stomach problems. And washing fruit with normal water is not good for health. But this method is good for your health. As washing organic fruits and vegetables is one of the major concerns of the people, washing them with salt water helps in killing bacteria and microbes, thus making these fruits and veggies safe to eat.
Wash Fruits And Vegetables Properly With Salt Water
JAKARTA – Most of the fruits and vegetables you buy in the market contain pesticides. The chemicals used to eradicate pests on these plants are still the method used by vegetable and fruit farmers in Indonesia, to maintain the quality of their crops and avoid crop failure. According to research, pesticides that enter the body will damage body cells and interfere with the performance of body organs.
Here’s how to wash vegetables and fruit to be free from pesticide content.Soaking in salt water
Soaking vegetables and fruit in salt water for 20 minutes is effective for removing pesticide residues. After soaking in salt water, rinse first with clean water then the fruit and vegetables are ready to be processed into dishes.
Soaking in vinegar water
Vinegar is a strong acid that can remove pesticides and kill germs on fruits and vegetables. Prepare a basin that has been filled with water and then add a bowl of vinegar. Wash fruits and vegetables thoroughly and then rinse under running water.Baking soda
One effective way to remove pesticide residue is to use baking soda. Mix baking soda in a bowl filled with water, then soak fruit and vegetables for 15 minutes and rinse thoroughly.
washing fruit and vegetables with salt water
The post’s Thai-language caption translates in part as: “Don’t use salt water to clean vegetables and fruits!!!
“Many people misunderstood that washing vegetables with salt water will make vegetables become clean. But in reality, salt is Sodium Chloride which will make the residue such as insecticide become more long-lasting in the vegetables and fruits.
“When you want to clean fruits and vegetables properly, you should wash them with water and then put them in the wheat flour mixed with a little bit of water. Because it will make the toxin from insecticide go away.”
But the claim is misleading, according to experts.
“Salt water doesn’t make the chemical residues left in vegetables and fruits become more long-lasting,” Dr. Tirayut Vilaivan, a professor at Chulalongkorn University’s Department of Chemistry, told AFP by phone on May 18, 2020. “However, I would say it is only 30-40% effective because most insecticides can’t be diluted in water.”
Should fruit and vegetable be washed with salt water before consuming or cooked to certain temperatures to prevent transmission?
Question escalated to the prevention workstream of the Wasting TWG. Should fruit and vegetable be washed with salt water before consuming or cooked to certain temperaturest to prevent transmission?
The following answer was generation through consultation within the prevention workstream of the Wasting TWG.
Currently, there is no evidence indicating that fruits and vegetables should be washed with salty water to be safe for consumption. The overall advice regarding fruits and vegetables in the context of COVID-19 is:
- First wash your hands with clean water and soap before handling fruits and vegetables
- Wash fruits and vegetables thoroughly with clean water (not with soap or other product), before you peel, cut or eat them Eating raw fresh fruits and vegetables maximise vitamin, minerals and fibre intake. Cooking some of them (e.g. tomatoes, broccoli, leafy greens, etc.) may reduce their nutrient content/bioavailability (e.g. vitamin C is easily destroyed by heat). COVID-19 is a respiratory virus and not a food-borne disease. There is currently no evidence that COVID-19 can be spread through contact with food or food packaging. However, it is always important to practice good hygiene when handling food products to prevent any food-borne illnesses. WHO’s five keys to food safe food preparation are:
- Keep clean: wash your hands, clean surfaces and cooking utensils, keep clean the cooking area, etc.
- Separate raw and cooked to prevent transfer of microorganisms
- Cook thoroughly (at least to 70°C), especially animal food products, for safe consumption
- Keep food at safe temperatures: avoid room temperature, refrigerate when possible, etc.
- Use safe (clean) water and raw materials (fresh food, avoid rotten food or expired food, etc.) These recommendations should be adapted to the context and national policies.
Washing Fruits & Vegetables With Salt Water Harmful
Posts being shared falsely claim that washing fruits and vegetables in salt water make insecticides more durable.
Multiple Facebook and Twitter posts shared thousands of times claim that washing fruits and vegetables with salt water will cause insecticide residue to “become more long-lasting”. The claim is misleading; experts maintain that salt water does not cause insecticide residue to become more durable.
The post’s Thai-language caption translates in part as: “Don’t use salt water to clean vegetables and fruits!!!
“Many people misunderstood that washing vegetables with salt water will make vegetables become clean. But in reality, salt is Sodium Chloride which will make the residue such as insecticide become more long-lasting in the vegetables and fruits.
“When you want to clean fruits and vegetables properly, you should wash them with water and then put them in the wheat flour mixed with a little bit of water. Because it will make the toxin from insecticide go away.”
But the claim is misleading, according to experts.
“Salt water doesn’t make the chemical residues left in vegetables and fruits become more long-lasting,” Dr. Tirayut Vilaivan, a professor at Chulalongkorn University’s Department of Chemistry, told AFP by phone on May 18, 2020. “However, I would say it is only 30-40% effective because most insecticides can’t be diluted in water.”
Does soaking vegetable in saltwater kill bacteria?
We cannot stand a chance with even a trace of pollutants or toxins left on the consumable vegetables. With growing health risks, vegetables require your added caution.
As we already know how the salt solution helps in clearing the pesticides off the vegetables, the same salt solution does a fantastic job of plucking the hidden bugs and insects from your leafy vegetables as well. However, the salt solution has a much noticeable strength when it comes to vegetables. The vegetables soaked in saltwater can be set free from bacteria altogether. To understand how this is possible, let’s dive into the little basics of Science.
The science behind the massacre of Bacteria accounts to the semi-permeable membrane that covers their cells
Generally, every microorganism, including bacteria, has its cells made up of a semi-permeable membrane. These semi-permeable membranes allow the transfusion of osmotic pressure, i.e., based on the salt concentration levels, the water moves in and out of the membrane. The water usually moves towards the higher salt concentrations from lower concentrations to normalize the pressure building.
Now, when the vegetables are soaked in salt water, the bacteria attached are surrounded by higher concentrations of salt. This salt-filled solution builds up the pressure inside the membranes of bacteria. Eventually, the water inside the membranes is moved out into the salt solution. The oozing out water shrinks and kills the bacterial cells and destroys their presence on the vegetables.
Hence, soaking the vegetables in salt water not only removes the pesticides and insecticides, but it also kills the bacteria and bugs present on them.
Preparation of effective salt solution soak for vegetables requires salt and warm water
Add 2-3 tablespoons of salt to 3 or 4 cups of warm water. Stir the water continuously till the complete salt is dissolved. Now, let the consumable vegetables sit in the solution for about 25-30 minutes for the effective results.
Soon after the soak, wash the vegetables with fresh cold water to remove the final contaminants off them. Check out the other effective ways to clean the vegetables and fruits at your home with no chemicals involved.
2 easy ways to clean strawberries to ensure you’re washing away pesticides and bacteria
- Strawberries should be thoroughly cleaned to remove pesticides and bacteria.
- Wait to clean strawberries until you plan to eat them to help keep their structure.
- Strawberries can be washed in a vinegar or saltwater solution.
Strawberries are a versatile fruit, whether you’re looking for a quick snack or dressing up a dessert. But before you dive in on eating a handful, it’s important to thoroughly clean the popular berry.
Strawberries rank at the top of the Dirty Dozen List released by the Environmental Working Group (EWG) each year. That first-place ranking means strawberries contain higher levels of pesticides than other fruits and vegetables.
“Most people don’t realize that strawberries have sponge-like capabilities, which means they can easily absorb pesticides and bacteria,” says Andrea Mathis, MA, RDN, LD, registered dietitian nutritionist and the owner of Beautiful Eats & Things. “To avoid ingesting any of these potentially harmful components, it is very important to wash your strawberries before consuming them.”
To remove dirt, pesticides, and bacteria, soaking strawberries in a vinegar solution or a saltwater bath will ensure they’re clean and safe to eat.
When to clean strawberries
It’s best to wash strawberries right before you plan to use them rather than when you get home from the grocery store.
“Because added moisture will cause strawberries to go bad very quickly, they should only be washed if you are going to eat them immediately,” notes Mathis. Washing them ahead of time will only cause the structure of the fruit to begin breaking down faster.
Quick tip: If you’ve purchased organic strawberries, washing the berries in a solution isn’t as crucial. For organic strawberries grown without pesticides, gently wash them with cold water before patting them dry with a towel.
How to wash strawberries with vinegar
If you’ve ever used vinegar as a cleaning agent in your kitchen, you know how powerful it can be. And the same goes for using it to wash strawberries.
According to Mathis, cleaning strawberries with vinegar will only take about five minutes.
Start by filling a bowl with four-parts cold water to one-part white vinegar. “Submerge the strawberries in the vinegar bath and let them sit for about five minutes before rinsing the strawberries in cold water,” she says. Once the berries are washed, gently pat them dry with a towel or paper towel. Because the ratio of vinegar to water is low, the clean berries won’t have any vinegar taste to them.
Quick tip: If you don’t have vinegar on hand, you can use baking soda as a replacement. Mix together 4 cups of water and 1 tablespoon of baking soda. Soak the strawberries in the solution for five minutes.
How to wash strawberries with salt
Another quick and easy option to rid strawberries of pesticides and bacteria is washing them with salt. This method will also draw out any fruit fly larvae, or tiny white worms, that may be hiding inside the berries.
Mathis suggests combining eight cups of warm water and 2 ½ tablespoons of any type of salt in a large bowl. Allow the salt to dissolve, and let the water cool before adding in the strawberries. Soak the strawberries in the salt bath for about five minutes before rinsing them with cool water and patting them dry. Rinsing the berries will get rid of any lingering salt residue.
Wash Vegetables & Fruits
Although we strive to eat organic foods that are certified and responsibly farmed, almost no food is 100% free of pesticides. Even organic foods can have some pesticide residue, albeit light in comparison to conventional produce. A trace of pesticide can be windborne from a neighboring conventional farm.
Washing produce is important to reduce your exposure to pesticides and any potential foodborne illness. But, what is the best way to wash the produce we get in our weekly or semi-weekly bins? So, here’s some useful information about preparing your foods.
What Wash is Most Effective
Most folks wash their produce by rinsing it under cold, running water. Scientists at the Connecticut Agricultural Experiment Station found that washing produce with running water reduced the amount of pesticide residue for 9 of the 12 tested pesticides (SOURCE: Food Revolution Network, www.foodrevolution.org).
So, running water can work, but what about using products called “produce cleaners?” Should you use them? Research has shown that most commercial produce cleaners are no more effective than plain water.
But several liquids have been shown to be more effective than plain water. Those include salt water, vinegar water, or baking soda water. Keep reading to see how to use them effectively.
Washing with Salt Water & Vinegar
Salt water is one of the easiest and most cost-effective ways to remove certain pesticides.
In a study published in Food Control, researchers washed vegetables for 20 minutes in vinegar, a salt water solution, or plain water to eliminate the residue of four common pesticides – chlorpyrifos, DDT, cypermethrin, and chlorothalonil.
They discovered that a 10% salt water solution was the most effective, and far more so than washing with plain water.
Full-strength vinegar was found to be equally as effective. But using vinegar would get quite expensive and would leave foods with an unwelcome vinegary flavor, making it less than ideal for a daily vegetable wash.
The Most Effective Way to Wash Produce
Recent studies comparing the effectiveness of plain water, a Clorox bleach solution, and a baking soda in water solution. Of the three, the baking soda solution was the champ. It was the most efficacious in removing pesticide residues both on the surface and beneath the skin of apples.
The solution used in the study was a small ratio of baking soda to water – only 1 oz to a gallon and a half of water. Even this mild of a solution took only 12-15 minutes of soaking to remove the pesticides.
7 Tips for Cleaning Fruits, Vegetables
Fresh produce can become contaminated in many ways, but following these simple steps can help protect you and your family from foodborne illness.
Federal health officials estimate that nearly 48 million people are sickened by food contaminated with harmful germs each year, and some of the causes might surprise you.
Although most people know animal products must be handled carefully to prevent illness, produce, too, can be the culprit in outbreaks of foodborne illness. In recent years, the United States has had several large outbreaks of illness caused by contaminated fruits and vegetables—including spinach, cantaloupe, tomatoes, and lettuce.
Glenda Lewis, an expert on foodborne illness with the Food and Drug Administration, says fresh produce can become contaminated in many ways. During the growing phase, produce may be contaminated by animals, harmful substances in the soil or water, and poor hygiene among workers. After produce is harvested, it passes through many hands, increasing the contamination risk. Contamination can even occur after the produce has been purchased, during food preparation, or through inadequate storage.
If possible, FDA says to choose produce that isn’t bruised or damaged, and make sure that pre-cut items—such as bags of lettuce or watermelon slices—are either refrigerated or on ice both in the store and at home. In addition, follow these recommendations:
- Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce.
- If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating.
- Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable.
- Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash.
- Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers.
- Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present.
- Remove the outermost leaves of a head of lettuce or cabbage.