No baking soda, cinnamon essential oil is better to wash the salad. I study

Washing the salad before bringing it to the table is a rule of hygiene that should never be underestimated, but the classic mixture of water and bicarbonate may not be enough

If so far we have always maintained that the sodium bicarbonate can turn into a very useful ally to eliminate any residue of dirt from fruit and vegetables, including salads, a new study could make us change our minds: the good old bicarbonate would not be enough to reduce the microbial load present on lettuce, nor to avoid the risk of recontamination in the refrigerator.

This was stated by researchers from the University of Teramo who, in a research published in Food Safety Journal, they analyzed the best ways to wash the salad correctly and avoid the risk of contamination. In particular, they focused on the use of water and bicarbonate, undoubtedly the most popular mixture.

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According to scholars, even if washing with water alone is able to significantly reduce the amount of microorganisms present on Iceberg lettuce leaves, the addition of sanitizing substances can further break down the contamination. But it is not bicarbonate, analyzing the data of this study, the main “ingredient” to use.

I study

The washing phase is necessary to remove biohazards from vegetables. However, the risk of foodborne illness may persist even after washing due to contamination even after sanitation and little is known about the antimicrobial effect of residual disinfectants. The study was conducted to compare the effectiveness of sodium hypochlorite, sodium bicarbonate and cinnamon essential oil (Cinnamomum zeylanicum) as disinfectants on lettuce (8 ° C, 48 h). First, the effect of disinfectants in reducing total aerobic mesophilic and psychrotrophic bacteria, yeasts and molds, lactic acid bacteria and Enterobacteriaceae about lettuce with some information on the quality attributes of lettuce (pH, color and sensory analysis).

Hence, the ability of the treatments to prevent salmonella adhesion after washing on the surface of the lettuce was investigated. Commercial sodium hypochlorite disinfectant 2% solution and cinnamon essential oil (0.5%) reduced microbial contamination in lettuce, without compromising overall acceptability after 48 hours at 8 ° C. And sodium hypochlorite would also have reduced salmonella adhesion. The essential oil also reduced the adhesion of salmonella but to less effectiveness, while sodium bicarbonate (15 mg / ml) was not effective. In conclusion, 2% sodium hypochlorite (known to most as bleach, bleach or with the trade name Amuchina) and0.5% cinnamon essential oil have proven to be particularly effective. In addition, residual disinfectants, which remain on the lettuce after washing, play a role in reducing the adhesion of salmonella.

A sodium hypochlorite base is the traditional Amuchina® (commercial names of the chemical compound are bleach, bleach), which we know by heart to be generally recommended as an antibacterial and antifungal. Remember, however, that sodium hypochlorite irritates the skin and therefore prolonged use on the hands is not recommended. As for vegetables, there are several ready-made solutions on the market, but at this point we much prefer thecinnamon essential oil or rely on one of these methods to remove dirt and pesticide residue from our salad.

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Source: Food Safety Journal

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