The specific disinfection methods are as follows:

1. Soak first and then wash: this is the most economical and convenient treatment method. Soak vegetables and fruits in clean water for half an hour before eating, and then wash them carefully with running water, such as tap water, which is very effective in reducing the number of bacteria and residual pesticides on vegetables and fruits. You can also rinse with water first, and then scald with boiling water for a few minutes.

2. Soak in 1.1% potassium permanganate solution for 31 minutes before cleaning.

3. Soak chlorine dioxide or chlorine-containing disinfectant at 311mg/L for 11 minutes and then clean it.

4. Soak in 1.1% peracetic acid for 11 minutes and then clean.

fruits that can be peeled and eaten, such as apples, pears and grapes, should be washed or disinfected with tap water before operation and eating. Seasonings such as vinegar, mashed garlic and Jiang Mo can be added when making cold salad, which can not only flavor but also sterilize.