Should green leafy vegitables be treated with potassium permanganate solution for bactrial infection?

Question

If yes then what should be concentration of potassium permanganate solution.

Answer 1

Not necessarily.

I cook greens on almost all the days. I put the greens in a sifter/sieve and run a lot of cold water under it. Then, wash thoroughly each of the leaves and stem with your hands and transfer the washed leaves into another vessel. Now you can cook the greens directly.

Discard the leaves which are not fresh.

(If you still want to be safe, after washing, immerse the leaves in some salted water for half an hour and wash again.)

Answer 2

I would be worried first about why there are bacteria on your vegetables before I'd use any chemicals. Just wash the leafy vegetables in cold water, because if you use a chemical on them, you are going to injest that chemical. I'd be asking what the solution would do to me and those who ate these veggies. Also, it can become flamable when mixed with sugar.

Answer 3

only if your rinsing water might be contaminated with organisms, eg ameboa, which are tolerant to chlorine. as found in himalaya

check with your local supplier for the dose
better to use filtered or boiled water.