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Washing Vegetables in Hydrogen Peroxide Risks and Truths
On the advantages and disadvantages of washing fruits and vegetables with hydrogen peroxide
In the world, there are many opinions on those who wash fruits and vegetables with hydrogen peroxide. There are many advantages and disadvantages, and it is necessary to distinguish them in detail.
Hydrogen peroxide has strong oxidizing properties. Or in other words, it can remove stains and kill bacteria by washing fruits and vegetables, which seems to be a good way to clean. However, there are many things to discuss about this statement.
In other words, the strong oxidizing properties of hydrogen peroxide can break the structure of some stains, making it easy to be washed away. In terms of sterilization, it can cause protein denaturation and nucleic acid structure damage of bacteria, kill harmful microorganisms on the surface of fruits and vegetables, maintain their freshness, and reduce the risk of rot.
However, its disadvantages cannot be underestimated. Hydrogen peroxide is corrosive. If the concentration is improper, it will remain on fruits and vegetables. If eaten by humans, it can hurt the oral, esophageal and gastrointestinal mucosa, cause discomfort to the digestive system, and even cause more serious lesions. And the fruits and vegetables treated by it, although the appearance is clean, their nutritional content may be damaged. Such as vitamins and other nutrients, when exposed to the strong oxidation of hydrogen oxide, it is easy to be oxidized and decomposed, resulting in reduced nutritional value of fruits and vegetables.
Furthermore, it is related to the fact. In practical operation, it is extremely difficult to control the concentration of hydrogen peroxide and the soaking time. If the concentration is low, the cleaning and sterilization effect will be poor; if the concentration is high, the risk of residue will increase greatly. Although some merchants say that their products are safe and harmless, the market supervision is uneven, and it is difficult to guarantee compliance. And many farmers or businesses use it, mostly to reduce costs and increase sales, not based on scientific considerations, but to increase food safety hazards.
In summary, washing fruits and vegetables with hydrogen peroxide, although it has the effect of cleaning and sterilization, the risk is significant. In order to ensure diet safety and health, we should adopt scientific and safe methods to clean fruits and vegetables to avoid this dubious side. It must not be a temporary convenience, leaving behind health worries.
In the world, there are many opinions on those who wash fruits and vegetables with hydrogen peroxide. There are many advantages and disadvantages, and it is necessary to distinguish them in detail.
Hydrogen peroxide has strong oxidizing properties. Or in other words, it can remove stains and kill bacteria by washing fruits and vegetables, which seems to be a good way to clean. However, there are many things to discuss about this statement.
In other words, the strong oxidizing properties of hydrogen peroxide can break the structure of some stains, making it easy to be washed away. In terms of sterilization, it can cause protein denaturation and nucleic acid structure damage of bacteria, kill harmful microorganisms on the surface of fruits and vegetables, maintain their freshness, and reduce the risk of rot.
However, its disadvantages cannot be underestimated. Hydrogen peroxide is corrosive. If the concentration is improper, it will remain on fruits and vegetables. If eaten by humans, it can hurt the oral, esophageal and gastrointestinal mucosa, cause discomfort to the digestive system, and even cause more serious lesions. And the fruits and vegetables treated by it, although the appearance is clean, their nutritional content may be damaged. Such as vitamins and other nutrients, when exposed to the strong oxidation of hydrogen oxide, it is easy to be oxidized and decomposed, resulting in reduced nutritional value of fruits and vegetables.
Furthermore, it is related to the fact. In practical operation, it is extremely difficult to control the concentration of hydrogen peroxide and the soaking time. If the concentration is low, the cleaning and sterilization effect will be poor; if the concentration is high, the risk of residue will increase greatly. Although some merchants say that their products are safe and harmless, the market supervision is uneven, and it is difficult to guarantee compliance. And many farmers or businesses use it, mostly to reduce costs and increase sales, not based on scientific considerations, but to increase food safety hazards.
In summary, washing fruits and vegetables with hydrogen peroxide, although it has the effect of cleaning and sterilization, the risk is significant. In order to ensure diet safety and health, we should adopt scientific and safe methods to clean fruits and vegetables to avoid this dubious side. It must not be a temporary convenience, leaving behind health worries.
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