It is not scientific to rely on worms to judge if vegetables have pesticides

Yesterday, the director of the Municipal Agricultural Association and the deputy director of the Municipal Agriculture Commission Zhang Hongsong, who was the guest of the Association for Science and Technology, said that the quality of food in the city is generally safe and the people’s consumption is guaranteed. Zhang Hongsong also corrected several consumer misunderstandings, such as “vegetables without pesticides”. He said that when farmers plant worms, they will only spray pesticides. After pesticides have been sprayed, they must go through a certain period of time before they can degrade their toxicity. If some vegetable farmers pick up vegetables that have not been degraded by toxicity, they will contain more pesticides.

5 easy ways to reduce pesticide residues in fruits and vegetables. Soaking and rinsing with water: Rinse with water and soak in running water for no less than 30 minutes.

Alkaline water immersion cleaning method: In the 500 ml of clean water, add 5-10 grams of edible alkali to prepare alkaline water, put the fruits and vegetables after initial washing into alkaline water, and mix enough alkali water according to the amount of vegetables, soak for 5-15 minutes. Rinse fresh fruits and vegetables.

Heating cooking method: For some other methods, the fruits and vegetables that are difficult to handle are put into boiling water for 2-3 minutes and then removed immediately, and then washed with clean water for 1-2 times and then placed in a pot for cooking.

Cleaning peeling method: For skinned fruits and vegetables, such as apples, pears, the appearance of residual pesticides can be sharpened to peel the skin.

Storage and storage method: Certain pesticides will slowly decompose into substances that are harmless to humans in the course of storage. For some of the fruits that are suitable for storage and storage, they are stored for about 10-15 days.