Washing with bleach is often suggested to eliminate traces of pesticides and viruses on fruits and vegetables. Bleach is a powerful disinfectant used in particular as a household product in many homes.
Bleach remains toxic if ingested, even in small quantities. When cleaning, the product becomes embedded in the flesh of the vegetable. It can therefore represent a health risk, including if it is peeled or cooked. In addition, ingesting bleach can be particularly dangerous for the most fragile, such as young children. Using alternatives to diluted bleach such as white vinegar or simply plain cold water allows you to properly clean vegetables.