Cleanliness in the kitchen starts long before you start cutting up a salad. Many people used to believe that it is better to store vegetables in their “natural” state, with soil residue or dust, arguing that this way they do not spoil longer. However, modern research and hygiene standards say otherwise. Pre-preparing food before storing it is not just an aesthetic issue, but an important contribution to the family health и freshness extension stocks.
Hygiene and food safety
The main reason to wash vegetables immediately is to remove the pathogens. The surface of fruit brought from the market or store may harbor bacteria such as salmonella, E. coli or listeria. If you put a dirty root vegetable in the common drawer of the refrigerator, the following happens cross-contamination: bacteria are easily transferred to cooked food, cheeses or sausages.
-
Washing off residues pesticides and agricultural chemistry.
-
Removal of parasite larvae, which often hide in soil particles.
-
Cleaning of mold spores that can quickly contaminate neighboring products.
Extending shelf life
Contrary to popular myth, clean vegetables can be stored longer if technology is followed drying. Dirt and sand retain excess moisture in the skin, which creates an ideal environment for rotting. Washing allows timely detection of hidden defects, rotten areas or cracks that could be the source of spoilage of the entire batch.
-
Careful inspection allows you to immediately reject damaged specimens.
-
Removing ethylene from the skin surface slows the ripening process.
-
Washing off the sticky residue prevents fungal colonies from developing in closed containers.
Time saving and comfort
Preparing vegetables in advance makes weekday cooking much easier. When you take clean carrots or celery out of the fridge, cooking time is halved. It also keeps the inside of the refrigerator itself perfectly clean, saving you from having to frequently scrub the shelves of crumbled soil.
It’s important to remember that vegetables should be completely dry after washing. Paper towels or special centrifuges for greens are ideal for this. Storing wet products will lead to the rapid formation of mold, so quality drying is a must.
Proper organization of food storage starts with a responsible attitude to pre-treatment and cleanliness of the space.
About the Author
