Vegetables (water spinach, folium saupori,
collard greens…) have highest risk of hygiene but, indispensable to meals.
Specialist think that right choosing and cooking vegetables can reduce 90% the
risk.
Lately, there have been evidences of The
Department of Plant Protection showed that there were 40% of sprout samples
having the level of microorganisms relating to intestine bacteria E.coli,
Salmonella, listeria higher than the standard level that allow vegetables to be
eaten raw. The rate of vegetables infected with BVTV is about 6-7%. The
Department of Plant Protection confirmed that the excess amount of BVTV found mostly
in leafy vegetables like water spinach, collard greens and beans.
Right
choosing and cooking vegetables are simplest way to remove the chemicals in
vegetables.
Using vegetables that have the level of
BVTV higher than allowance can make people have chronic poisoning, which
affects immunity or even nervous system…. However, if people know how to choose
and right way to cook vegetables, the risk can be reduce 90%.
The
Department of Plant Protection confirmed that the excess amount of BVTV found
mostly in leafy vegetables like water spinach, collard greens and beans.
Those tips following can help people
prevent poisoning caused by vegetables infected with pesticides:
·
Choose vegetables at trustful stores having
obvious origin. Nowadays, there’re many stores selling safe vegetables, people
should buy the foods there.
You should buy vegetables
at trustful stores.
·
Avoid buying peeled, chopped and soaked fruits
from the market because a apart from the insanitary soaking water, water can
also be poisonous. Besides vitamin C which is contained in vegetables can be
resolve in the water.
·
Tubers and fruits before using need washing with
water that is sterilized by salt or ozone. When buying vegetables and fruits,
you should choose fresh ones, full-shaped, have no scratches, normal form,
natural colors, are firmed and kind of heavy. Tubers and fruits that need
peelings should be dot rid of scratches, cracks, damaged and rotten parts…
because those are places that pesticides can get into.
·
To vegetables, when processing it, you need to
remove the dangerous factors, clean them well and sterilize them with salt and
ozone. Despite the salt sterilizations, people shouldn’t eat raw vegetables.
Besides, people
can eliminate the major of the risk as the microorganism, preservative and
pesticide that might be in vegetables can be cleared by boiled water. After taking
away harmful parts and washing the vegetables, boil water in a pot. Use a half
of the boiled water in the pot to poach the vegetables. Well stir the
vegetables then remove the first half and use the other half of boiled water to
cook soup. That will help you to have a safe and delicious soup. Not covering
the vegetables when cooking is one good way to remove the toxic remaining in the
vegetables through the vapor.
