It is great to know how, according to a recent Canadian research, hydrogen peroxide can get rid of all pathogens ensuring clean and nourishing vegetables. This method alludes to the cleaning of cartons where the cartons are also bathed with hydrogen peroxide and then exposed to UV light.
To quote Keith Warriner, a professor at the University of Guelph’s department of food science:
The good thing about hydrogen peroxide and UV is that they make free radicals that can penetrate right into the subsurface of vegetables so we can ensure the pathogens in the lettuce leaf can be inactivated, something that washing cannot do.The consumers will not get the pinch of peroxide as hydrogen peroxide gets converted to water after some time due to the presence of plant enzyme called as catalase. This method might have given a ray of hope to all the consumers, who are victim of vegetable borne illness.
