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A scientist from Mexico discovered how to combat harmful bacteria resistant and non-resistant to antibiotics for use in food.
The surprising discovery could change the usual way that is used to sanitize food.
The Mexican scientist Javier Castro Rosas, from the Autonomous University of the State of Hidalgo, created a product based on the hibiscus flower that can be used to sanitize food.
“Reports indicate that only ten salmonella bacteria are enough to make a person sick, and it is concerning since the microorganisms have developed resistance to certain antibiotics used in food, human and veterinary medicine“Castro Rosas alerted.
In the kitchen, before preparing any food, it is important to sanitize vegetables because they can contain different types of bacteria. The Ministry of Health recommends disinfecting the lettuce with four or five drops of chlorine (bleach), but this only eliminates between 40% and 50% of the bacteria. Commercial disinfectants remove 10% or 20%. But hibiscus water kills up to 90% of bacteria.
"Chlorine suppresses only 200 to 500 typhoid bacteria and colloidal silver kills 50 to 100."
There are two species of hibiscus that have this antibacterial quality, being the Blanca or “Alma Blanca” the one that has a high antimicrobial activity against the pathogenic bacteria of fruits and vegetables. "We have seen that it has a higher concentration of hibiscus acid”, Castro Rosas clarified.
To make this procedure more effective, the scientist developed mixtures that include vinegar and lemon juice.