Fruit and melon disinfection tips: clean and safe this way

(1) Scalding in boiling water. After washing fruits intended to be eaten raw (water chestnuts, apples, pears, plums, etc.), scald them in boiling water for about half a minute, which can kill E. coli, dysentery bacilli, typhoid bacilli and Fasciolopsis buski eggs. This method is best done just before eating.

(2) Salt water disinfection. For fruits such as grapes, strawberries, cherries and bayberries, wash them clean with clear water, then soak them in salt water for about 10 minutes, take them out and rinse with cooled boiled water.

(3) Soaking and washing in potassium permanganate solution. Soak in a 1%-2% potassium permanganate solution (light red in color) for 5-10 minutes, which can kill typhoid bacilli, dysentery bacilli, Staphylococcus aureus and others on melons and fruits; after taking them out, rinse them clean with cooled boiled water.

(4) Bleaching powder solution disinfection. Soak in a 2% bleaching powder solution for 5 minutes to kill common intestinal bacilli on fruit, then use cooled boiled water to remove the chlorine smell.

(5) Lactic acid disinfection. Dilute an 80% lactic acid solution with cooled boiled water into a 30% lactic acid solution, put the melons and fruits in to soak for 5-6 minutes, take them out and rinse with cooled boiled water, but note that the lactic acid solution must not be held in metal containers, to avoid corrosion.