Viruses, bacteria and parasites are the three main contaminants that can enter fruits and vegetables and which are responsible for illness in human beings when these contaminated fruits and vegetables are consumed. Besides following proper sanitary treatment it is very important to prepare fruits and vegetables in the right temperature as this prevents the development of micro-organisms.
Food business operators must ensure that their employees are following the FSSAI regulations on food hygiene so that food safety hazards could be prevented and they should:
- Use only those fruits that have been protected from cross contamination and conserved properly.
- Remove those parts of the fruits and vegetables that are in poor condition before use.
- Wash whole fruits and vegetables in potable water before cutting and mixing with other ingredients.
- Disinfect uncooked, ready- to-eat fruits and vegetables in 50ppm chlorinated water before cutting, peeling and serving
- Wash hands, dry and wear gloves before peeling, squeezing and cutting fruits and vegetables and ensure equipment is clean and storing utensils are all made of non-absorbent food grade material.
- Keep previously prepared fruits and vegetables in clean, properly covered food grade containers under refrigeration or at the maximum temperature recommended for that particular product.
Keeping these factors in mind in the preparation and processing of fruits and vegetables will ensure that consumers get food that is safe and healthy and in which all preventive methods have been taken care of to avoid contamination of food.
K.K.Aravindakshan says
Please give some easy method for commen man to identify and reduce pesticide residues in vegittables and fruits
Dr. Saurabh Arora says
Hi, the best you can do is to wash it properly before using.
vilas says
Dear,
I really have a worry on washing vegetables in 50ppm chlorine water.
Are we really focusing on maintaining the food quality.
Is this a generalized statement, if so, it is confusing
Can we have an idea on what is the residual chlorine on the vegitable surfaces and its corrossive effect on the foods handlers, food hanlding surfaces, safety of food etc
Could you please explain more on this