What’s the one thing no “tropical table” should be without? (No, it’s not mangos.) Disinfectant. Bactericida.
Whether it’s that very big or really tiny blue bottle, a vinegar- or bleach-and-water solution or one of the new citrus seed extract formulas, disinfecting fruits and veggies before you eat them should be a regular part of your kitchen routine.
Why? Because as millions of people find out every year, there are a host of water-borne bacteria found on fruits and vegetables, the most common being salmonella, E. coli and listeria.
Washing with clean water or dish soap won’t remove or affect these bacteria, and even the tiniest trace of any of them can wreak havoc on one’s system and cause a week or more of very uncomfortable symptoms. (Some studies have shown that soaking in clean water for at least two minutes removes “some” Listeria bacteria.)
I never disinfected produce before I moved to Mexico (unless it was to try to remove pesticides, but that’s another topic), and I don’t know anyone in the United States who does. What I remember is being “told” (by whom I can’t say) that disinfecting produce in Mexico before eating it was a nonnegotiable.
Why? Because a) the water used in the fields for irrigation is not clean, and b) even if something has been washed, chances are the water wasn’t purified, taking you back to square one. It’s the same reason that we don’t drink tap water (unless you have a water purification system installed in your house).
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