A study by the Institute of Microbiology of Piacenza University in Italy has highlighted the fact that simply adding 15 g/l of bicarbonate to the water used to wash vegetables helps to improve the effectiveness of washing from 20 to 90%.
Despite these more than conclusive results, bicarbonate cannot, however, be considered a “disinfectant” because, strictly speaking, it does not “kill” the bacteria. It “detaches” them from the food along with all the other impurities so that they can be disposed of with the rinsing water.
A glance at the 3 images of the surface of lettuces taken with an electronic microscope clearly illustrates how effective bicarbonate is.
|
Not washed
|
Washed with water
|
Washed with Bicar
|
The many different advantages of bicarbonate are particularly appreciated in Italy, where it has been a mass-market product for a long time. Between 5.7 to 6 million box packs are sold on the peninsula every year.
A market research survey carried out a few years ago shows that among consumers who buy bicarbonate :
- 99% identify it as an everyday household product;
- 85% buy it at least once a year;
- 79% see Solvay as THE brand of household bicarbonate.
For the Italians, bicarbonate is a natural and beneficial product with many different uses. As well as its effectiveness in washing fruit and vegetables, it is also used there for
- making cakes, pastries and biscuits rise;
- deodorising and softening;
- cleaning kitchens and bathrooms, etc.
A guide dedicated to the “1000 uses” of bicarbonate and aimed at Italian consumers has been drawn up and distributed by Solvay in 3 million copies. A new version will be distributed from September.
|
