A plateful of clean food

Effective cleaning is essential to get rid of harmful bacteria in your kitchen and to stop them from spreading. However, when it comes to food cleaning, instructions are not very clear. Some say we shouldn’t wash raw chicken, others think that washing every food item before consuming it is very essential. Let’s divide food into six categories first — fruits, vegetables, green-leafy vegetables, non-veg food, cereals and legume, and egg. Here are some helpful tips to get you started.

Fruits :
All fruits are to be washed under tap water before we start eating them, including banana, mousambi, oranges, etc.
Grapes need to be soaked in salt water for 5 to 10 minutes and then washed 3 times.

Vegetables:
All vegetables should be washed before we start cutting them. Roots such as potato, carrot and radish may contain mud and associated contaminants or spores. Use a soft cloth or brush to wash them under water. Wash at least three times. Soaking in salt water for 5 minutes will allow dissolving of mud/sand.

All vegetables should be washed before we start cutting them.

Green leafy vegetables:
Cut the root portion of the leafy bunch and soak in salt water for 5 minutes. Wash at least three times in fresh water. Later, cut the greens to required size and cook.

Non Veg foods :
Rub non-veg foods with turmeric and salt, and keep it aside for 5 to 10 minutes. Wash in normal water three times.

Cereals :
Cereals are stored by using chemical powders. Therefore, soak cereals in water for 5 minutes and wash them for at least three times. Dal and legumes should be soaked for 20 minutes and washed thoroughly three times.

Eggs :
Store eggs in a cool, dark and dry place. Do not wash them before storing. If you wash a natural protective layer will be washed away and eggs may get spoiled. Wash eggs just before using, if needed.