terrafirma said:Soapy water? Vinegar water?
Sounds like a toss up...
@terrafirma
Tara, I use vinegar for a multitude of cleaning chores around the house. It's my #1 & yes, it does have antibacterial/antiseptic qualities. That's why when the whole coronavirus thing broke, I immediately thought about whether vinegar kills it. So I searched & found many, many, many reputable references stating the vinegar is not the one to use for this virus.
So, having said that, the soak in bleach solution is what I will be using. It's NOT that strong. Here are the bleach instructions:
The University of Nebraska, USA, suggests using 1 1/2 teaspoons bleach (5.25% sodium hypochlorite) in one gallon of water. Do not wash before storing. Rinse just before using. Clorox brand bleach contains 5.25% sodium hydrochlorite.
Seriously, that is not a really strong solution.
Here is what Ohio State University says:
Ohio State University, USA, instructs to soak produce for 15-20 minutes in a chlorine bleach solution. For 6% chlorine, use 1/2 teaspoon per quart of water. Rinse thoroughly with safe drinking water.
Remember, the typical bleach we find on our grocery store shelves (since we were kids) is 5.25%. So the OHIO recipe for 1/2 tsp. would be more than enough.
ALSO
If you're cooking the fruit or veggies, most times, that virus is going to get cooked unto death. Die virus, die!!!!!! For instance, I'm baking potatoes today. I am not 1 bit worried that the virus will survive an hour in a 425 degree oven or even survive if you nuke the potato. Explode, virus, explode!
Steaming vegetables, I imagine would also kill the virus. Think about this reasonably.
