Food-borne illness derived from contaminated produce is the largest source of food poisoning.
Susan Sumner, a food scientist at Virginia Polytechnic Institute and State University, developed an effective disinfecting procedure using white vinegar (or cider vinegar) and 3 percent hydrogen peroxide (the same as found at the drugstore). These ingredients are completely non-toxic and inexpensive and work not only on fruit and vegetables but can be used to sanitize counters and preparation surfaces, including wooden cutting boards, as well.
Here are the very simple directions for using these ingredients effectively:
After you put the vinegar and hydrogen peroxide into individual spray bottles:
1. Spray your produce or work surface thoroughly first with vinegar and then with hydrogen peroxide.
2. Then rinse the produce under running water or wipe the surface with a clean wet sponge.
Read more: Food, Green Kitchen Tips
Adapted from Total Renewal: 7 Key Steps to Resilience, Vitality & Long-Term Health, by Frank Lipman, M.D. (Jeremy Tarcher, Putnam, 2003). Copyright (c) 2003 by Frank Lipman. Reprinted by permission of the author.
Adapted from Total Renewal: 7 Key Steps to Resilience, Vitality & Long-Term Health, by Frank Lipman, M.D. (Jeremy Tarcher, Putnam, 2003).
Disclaimer: The views expressed above are solely those of the author and may
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Care2, Inc., its employees or advertisers.
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29 comments
+ add your ownThanks for the wonderful ideas
thnx
Wonderful idea! I didn't realize you could use either of these products to clean produce. I will definitely start doing this for the safety and health of my family. Thank you!
Exactly what I was looking for -- thanks.
Won't white vinegar be enough to disinfect produce? I use half white vinegar, half water to clean my house and it has been great.
thanks so much!
Thanks
thanks
hydrogen peroxide? The plastic bottles never bio degrade
Thank you.
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