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人体内吸收的农药90%是通过食物摄人的。食堂在日常工作中可以采取以下措施减少蔬菜中的农药残留:①严把采购关,确保蔬菜的质量,是减少蔬菜农药残留的重要环节。采购新鲜蔬菜,可根据蔬菜上的虫眼及气味判断农药的残留情况。一般果实类蔬菜受到农药污染相对根茎类蔬菜少一些,大棚蔬菜、反季节蔬菜或逢年过节赶着上市的蔬菜、多茬生长或连续采收的蔬菜农药残留量相对多一些。对于农药残留量多的蔬菜,最好存放一段时间,待农药降解后再食用。②蔬菜在食用前必须认真进行清洗、浸泡、加热等处理,以最
90% of the pesticides absorbed in the human body are taken through food. Canteen in daily work can take the following measures to reduce pesticide residues in vegetables: ① Strict procurement points to ensure the quality of vegetables is to reduce the vegetable pesticide residues an important part. Procurement of fresh vegetables, pesticide residues can be judged according to the vegetables on the eye and smell. General fruit vegetables contaminated by pesticides less rhizome vegetables, greenhouses, anti-season vegetables or catch up on the market to catch vegetables, more crop growth or continuous harvest of vegetable pesticide residues are relatively more. For more pesticide residues of vegetables, it is best to store for some time until the degradation of pesticides before eating. ② vegetables before eating must be carefully cleaned, soaked, heated and other treatment, the most