Susaco Fresh Fruit and Vegetable Wash Effective and Safe for Mixed Salad Preparation

Eating raw is the best way to absorb the nutrients inherent in vegetables and fruits.

Processing into salad is the top choice to consume this food (can be used with other main dishes).

It is a popular fresh food because of its many benefits to the eater.

But at the same time, there is a risk of health effects due to bacterial, microbial and pesticide residue contamination. Because the process of pre-processing fresh fruits and vegetables does not completely eliminate them.

Causes of Bacterial Contamination and Pesticide Residues in Vegetables and Fruits

The habit of using pesticides in the growing and production process leaves a certain amount of residue in vegetables and fruits.

Due to the poor temperature control during processing and transportation, and the possibility of cross-contamination, post-harvest vegetables and fruits are often contaminated with some types of bacteria and microorganisms present in nature, which have favorable conditions to grow and spread very quickly.

Affects freshness, damages and loses value.

Contains very toxic pathogens inside, which can seriously affect human health if accidentally eaten.

Common bacteria and microorganisms such as: E. coli, Salmonella, Coronavirus, Bacillus cereus, MRSA, Pseudomonas aeruginosa…

The habit of using cold water to wash cannot eliminate all the factors that affect health above. 

But if you use strong disinfectants to wash, it can burn the vegetables and lose their value.

In this article, I would like to introduce a solution to disinfect, sterilize, remove pesticide residues and ensure freshness for many days of storage and use with just a simple process, without having to invest in expensive machinery, production lines, and equipment.

Read on to find out the solution!

Solution for Sterilization and Removal of Pesticide Residues in Fresh Fruits and Vegetables Ready to Eat

1. After harvest, to ensure freshness and safety for users, vegetables and fruits need to go through preliminary processing stages such as:
2. Selectively harvest, remove old, wilted, diseased, or deformed vegetables.
3. Rinse thoroughly with clean water to completely remove organic impurities.
4. Drain vegetables and fruits, then put them in the tank to be treated with Susaco washing water to prevent mold, kill bacteria, microorganisms and remove chemical and pesticide residues.

1. Packing and preserving vegetables and fruits with Greenmap bags helps keep them fresh for up to 2 weeks (Greenmap bags are a solution to preserve vegetables and fruits by changing the internal atmosphere, increasing CO2 content and reducing O2 to an equivalent level of 3%, causing vegetables and fruits inside to stop respiration, prolonging freshness.).

Why Should You Use Susaco Solution For Fresh Vegetables And Fruits To Eat Immediately?

Susaco is a water-based liquid containing hypochlorous , a component produced by white blood cells inside the human body to create an immune mechanism against external bacteria and microorganisms. 

Now Susaco has been successfully researched by Japanese scientists and artificially produced in Vietnam under the form of technology transfer.

Ability to instantly kill many types of bacteria, drug-resistant microorganisms, causing food poisoning such as: MRSA, Pseudomonas aeruginosa, E. coli, Salmonella… while eliminating pesticide residues in 10 seconds.

Comparison table of antibacterial ability of different types of disinfectants:

Use: spray directly onto vegetables, fruits, meat, seafood…

Used for: vegetables, fruits, meat, fresh seafood…

Advantage:

• 12 months: store and use without loss of quality.
• X4 efficiency: 100 times more effective at disinfecting than chlorine bleach.
• Safe: natural, no chemical smell, does not change the taste, nutrients, or color of food.
• Use directly on fruits and vegetables and can be eaten immediately without rinsing.

Application

• Agriculture: disinfection, fungicide for agricultural products, vegetables and fruits.
• Food Technology: washing ingredients, food, sterilizing equipment, cooking utensils, shelves, food storage shelves…
• Fresh Food Processing: soak and wash products before freezing or packaging, sterilize processing lines.