Does soaking vegetable in saltwater kill bacteria?
We cannot stand a chance with even a trace of pollutants or toxins left on the consumable vegetables. With growing health risks, vegetables require your added caution.
As we already know how the salt solution helps in clearing the pesticides off the vegetables, the same salt solution does a fantastic job of plucking the hidden bugs and insects from your leafy vegetables as well. However, the salt solution has a much noticeable strength when it comes to vegetables. The vegetables soaked in saltwater can be set free from bacteria altogether. To understand how this is possible, let's dive into the little basics of Science.
The science behind the massacre of Bacteria accounts to the semi-permeable membrane that covers their cells
Generally, every microorganism, including bacteria, has its cells made up of a semi-permeable membrane. These semi-permeable membranes allow the transfusion of osmotic pressure, i.e., based on the salt concentration levels, the water moves in and out of the membrane. The water usually moves towards the higher salt concentrations from lower concentrations to normalize the pressure building.
Now, when the vegetables are soaked in salt water, the bacteria attached are surrounded by higher concentrations of salt. This salt-filled solution builds up the pressure inside the membranes of bacteria. Eventually, the water inside the membranes is moved out into the salt solution. The oozing out water shrinks and kills the bacterial cells and destroys their presence on the vegetables.
Hence, soaking the vegetables in salt water not only removes the pesticides and insecticides, but it also kills the bacteria and bugs present on them.
Preparation of effective salt solution soak for vegetables requires salt and warm water
Add 2-3 tablespoons of salt to 3 or 4 cups of warm water. Stir the water continuously till the complete salt is dissolved. Now, let the consumable vegetables sit in the solution for about 25-30 minutes for the effective results.
Usage tips: Moisture always encourages the growth of bacteria and other microorganisms. Thus, it is always recommended to wash the vegetables only before consumption.