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Tips to wash and disinfect vegetables correctly

25 mayo, 2021

Vegetables are a basic ingredient and that is why you should always have the best tips on hand to disinfect them properly.

Both fruits and vegetables go through a long process before reaching your home, from their production, to their storage and distribution in self-service stores. During this process they are exposed to contamination, in which they can accumulate or store chemical pesticides or bacteria that, if not washed properly, can be harmful to the people who consume them, so it is important to disinfect and wash the vegetables properly.

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  • Wash your hands well, if you don’t wash your hands before cleaning the vegetables and cooking them, it can lead to cross contamination.
  • Use cold water.
  • Wash whole vegetables, not chopped, this prevents bacteria found on the skin or surface from moving to the inside of the vegetable.
  • If you are going to peel them, do it under running water.
  • You can use a stiff bristle brush or sponge to remove dirt.
  • Remove the outer leaves, they are the ones that concentrate the most contamination.
  • Wash and disinfect for at least 30 seconds before consuming it.
  • Remove stained or bruised areas before disinfecting.
  • Use the vegetable brush with a firmer consistency like potatoes and carrots.
  • For vegetables like tomatoes and mushrooms, use just your hands to gently rub them as they are more brittle.
  • Use antibacterial and disinfectant products, they can be commercial or homemade.
  • Disinfect and wash before consuming or using them, otherwise you are going to use them instantly, dry them well before storing them as moisture can cause bacteria to grow.

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  1. Baking soda, dilute 1 tablespoon in 1 liter of water, soak the vegetables for 5 minutes and that’s it.
  2. Mix lemon juice, vinegar and water in equal parts, soak the vegetables for 10 min, then rinse and dry.
  3. Hydrogen peroxide, mix 1 tablespoon in a quarter of water, submerge the vegetables for a few minutes and that’s it.
  4. Acid bath, immerse the vegetables for 10 min in a bowl with 1 liter of water with 1 cup of vinegar.