Vegetables and fruits may be contaminated by parasite eggs, bacteria, pesticides, and other substances during their growth process, as they require fertilization, irrigation, and pesticide application. This is especially true for vegetables fertilized with untreated human and animal manure, which are severely contaminated with intestinal pathogens and parasite eggs, with detection rates for E. coli ranging from 67% to 95% and for parasite eggs at 89%. Therefore, fruits and vegetables intended to be eaten raw should be thoroughly washed and disinfected. Generally, common household disinfection methods include:
1. It is best to blanch them in boiling water for 30 seconds.
2. Soak them in a 0.2% to 0.3% bleach solution for 3 minutes.
3. Soaking them in a 0.1% potassium permanganate solution for 5 minutes, followed by rinsing with cool boiled water, can achieve good disinfection results.
4. After washing fruits and vegetables, wipe them with a small amount of dishwashing detergent, then rinse with cool boiled water.
In addition, when eating raw cold dishes, it is best to season them with condiments such as scallions, ginger, garlic, and vinegar. This not only adds flavor and kills bacteria but also aids in digestion.