From the garden to the table: how to process vegetables and greens to avoid getting sick

      Mikhail Lebedev, the leading expert at CMD of the Central Research Institute of Epidemiology of Rospotrebnadzor, explains.

      Acute intestinal infections (AII) are classified as "dirty hands diseases." Almost everyone has faced the consequences of consuming "poor quality" products. Often, the pathogens of intestinal infections enter the human body through greens and vegetables "from the garden." The reason for this is violations of the conditions for processing, storing, and preparing such products, especially in combination with non-compliance with personal hygiene rules. To minimize the risk of infection, it is necessary to prepare vegetables and greens for consumption.

      How to process

      Depending on the type of plant products, the structure of the fruits, and other features, the processing technology varies. When washing, use only running water, at least at the end. It is pointless to use soap or household detergents for washing fruits and greens: significant effects are not to be expected, and it will not be possible to completely remove the residues of detergents.

      Potatoes and root vegetables (radishes, carrots, beets, turnips, radishes) grow in the ground and require careful preliminary processing. First, they should be soaked in warm water for 10-15 minutes, then cleaned with a soft brush or sponge and rinsed with water—first warm, then cold.

      Cucumbers, tomatoes, peppers, and eggplants do not grow in the ground, and in most cases, washing with running water is sufficient, while irregularities around the stems can be treated with a soft sponge.

      Important! Pathogens of AII, particularly salmonella, can penetrate through damaged skin on tomatoes (especially overripe and cracked ones). The flesh of the tomato is an excellent medium for their growth. Therefore, damaged fruits can only be consumed after thermal processing.

      Leafy greens (green onions, dill, parsley, cilantro, sorrel, etc.) should first be sorted, removing roots, yellowed and damaged leaves, and insects. Soak the greens in a container with cool water for 15 minutes. The water should be changed several times, and the greens should be separated into individual sprigs and leaves. After all the dirt settles at the bottom and the water becomes clear, the greens should be rinsed with running water.

      Important! Greens and vegetables (except root vegetables) should preferably be washed before being placed in the refrigerator. Even store-bought greens with a "ready to eat" label should be rinsed with running water.

      How to store

      It is not necessary to wash potatoes and root vegetables before storage: excess moisture accelerates spoilage. For carrots, beets, radishes, and turnips, the tops should be removed, as they can cause rotting and drying out of the root vegetables. It is not advisable to use plastic bags for storage: they create a greenhouse effect. Cardboard boxes, cloth bags, and waxed paper bags are better suited. To prevent spoilage, vegetables should not be packed too tightly together. Most vegetables (potatoes, carrots, cabbage, beets, zucchini) are stored at a temperature of 0-4 °C and a relative humidity of 80%.

      Do not forget to observe personal hygiene rules. The simplest and most effective measure is to wash your hands regularly with soap.

      Zelenodolsk branch of the Center for Hygiene and Epidemiology in the Republic of Tatarstan

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