Chemicals and Sanitizers for Washing Fruits

Follow scientifically valid chemical concentration and contact time parameters for washing fruits (parameters can be based on regulation, industry guidance and/or scientific studies). For example, sodium hypochlorite concentration should not exceed 200 ppm free chlorine when used as sanitizing solution according to CFR title 21, Chapter I, Subchapter B, Part 178. In the USDA Good Agricultural Practices and Good Handling Practices Audit Verification Program, chlorine is mentioned to be added to water for post-harvest treatment of fresh produce at 50 -200 ppm total chlorine for 1 to 2 minutes.

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