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We have a State unit would vegetable product certification that is clean or not clean, which is the only certification that products have been produced according to the manufacturing process of clean vegetables or not.With consumers, are difficult to identify by eye, clean vegetables and not clean. To choose the product safe for families, the experts recommended that: the housewives to become wise consumers, have the habit of buying the food know clearly the source, origin, has the brand, stating the date of manufacture, expires. In addition, consumers should not choose these foods are too showy, flashy, dishonest.Besides, to reduce the risk of food poisoning with plant protection chemicals, you need to note: don't buy and use the vegetables tasted strange, unusual. When used, soak, wash, Peel vegetables eaten fresh. Vegetables should be washed at least three times under running water and soak before washing and soaking with salt water after washing because salt increases the process of dissolving, diffusing poison, push them out under water.
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