this post was submitted on 23 Oct 2024
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Food safety (lemmy.world)
submitted 1 month ago by [email protected] to c/[email protected]
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[–] [email protected] 3 points 1 month ago* (last edited 1 month ago) (1 children)

At a minimum rinse all fresh produce under tap water for at least thirty seconds.

The mechanical action of rubbing the produce under tap water is likely responsible for removing pesticide residues.

Personally I wouldn't call mechanical action of rubbing to be rinsing. I would have liked to see the % removed, but skimming that article I didn't see. Also in my experience people don't rub for 30 literal seconds, the people I watch are lucky to break 5 seconds.

But the main point I want to make is that baking soda is a base that breaks down the pesticide.

Liang [4] studied the removal of five organophosphorus pesticides in raw cucumber with home preparation, and the research results show that washing by tap water for 20 min only caused a pesticides reduction of 26.7–62.9%. Sodium carbonate and sodium bicarbonate solution caused a pesticides reduction of 66.7–98.9%.

The removal efficiency of other washing solutions outperformed the tap water; tap water washing only caused a 10–40% loss of the 10 pesticides, and the AlEW, micron calcium, and active oxygen solution caused a 40–90% loss of the 10 pesticides.

AIEW being alkaline electrolyzed water, which I understand to be baking soda.

https://pmc.ncbi.nlm.nih.gov/articles/PMC6388112

[–] [email protected] 1 points 1 month ago (1 children)

AlEW was not the baking soda, it's a separate thing if I understood it correctly.

Additionally you're complaining that nobody rinses their food for 30 seconds while expecting them to bathe it in high ph water for 45 minutes??

Furthermore they were comparing it not with rinsing and running but rather just soaking it in water for 20 minutes.

And despite all that card stacking water still was 69% removal at its high range, which overlaps significantly with the low range of the chemical baths.

I'll keep rinsing and running, thanks.

[–] [email protected] 2 points 1 month ago* (last edited 1 month ago) (1 children)

Oh you're right looks like AIEW and sodium bicarbonate are different, but they are in the same tree.

Pesticides in cucumber were more easily removed by alkaline solutions, such as AlEW, micron calcium, and sodium bicarbonate solution, compared

Other info:

Among these washing processing methods, 2% sodium bicarbonate solution and ozone water caused 20–40% more loss of the 10 pesticides than tap water.

the order of the removal effects of 10 pesticides in spinach by washing with detergent solution was as follows: ozone water and active oxygen solution > micron calcium solution >AlEW (pH 12.35) and sodium bicarbonate solution > AlEW (pH 10.50) > tap water. These washing methods are two to four times as effective as tap water.

You don't have to "bathe" your produce (which conjures up imagery of scrubbing the whole time), you just let it sit afaik. There is a planning factor, but I can plan ahead and let it soak. Takes no more time.

You're comparing high range of one (water) with low range baking soda (which you call chemical bath), when there are massive ranges? That (along with misleading terms) is bad faith discussion there. So ciao.

[–] [email protected] 0 points 1 month ago* (last edited 1 month ago) (1 children)

It's a chemical bath because there are various chemicals that they're using to bathe them. I was lumping ozone bath, sodium bicarb bath and AlEW bath together and they're all 3 different chemicals.

It's a bath because they're being bathed which has nothing to do with scrubbing.

AlEW bath is 48–85% after 45 minutes at a PH of 12

Refrigeration was 60.9–90.2%. A 20 minute water bath was 26.7–62.9%.

My advice is, and always was, scrub your veggies for 30 seconds before use.

Your advice is plan it out so that you've got a high PH solution that you leave your veggies in for 45 minutes before use.

If you see those as equal I have no idea how. I cook all the time - the amount of times that I've got 45 minutes of prep before starting is next to 0. I can't eat at 9pm every night because I spent an hour waiting around for veggies to purify when I can simply wash them off in the sink.

It's insane that you wont see reason, but I get that you've decided you're right and can never change your mind.

[–] [email protected] 1 points 1 month ago* (last edited 1 month ago)

It's not 45 minutes of prep, you're still talking as if you're ~~scrubbing~~ working on it the whole time. IF you have the option before you need it, you go stick it in the solution. And you don't need to sit there staring at it, you go do something else, you prep something else, again IF you have option before you need it.

And it's not 45 minutes or bust, the longer it goes the more you get. The first study mentioned was based on 20 minutes. These are diminishing returns with time, so I expect 10-15 minutes will get you a ton.

Your advice is plan it out so that you’ve got a high PH solution that you leave your veggies in for 45 minutes before use.

And to address your strawman, which I thought the options were so blindingly obvious that I didn't bother stating: If you don't have that planning option, yes you can scrub the hell out of it but know that will get off far, far, far less. That was the whole point.

You are the one that won't admit that you are wrong when the data is right there. You have to change it to you don't have time and strawmans. Inb4 your next round, you can say I overspoke in my first comment, more accurately: "They’ve studied that and it doesn’t get rid of [much/most] pesticides." Why do I bother with such bad faith. Ciao.