Cell Membrane-Targeted Antibacterial Synergy of Citric Acid–Sodium Hypochlorite Against Salmonella Typhimurium on Cherry Tomatoes

Foodborne illness outbreaks from fresh produce underscore the urgent demand for sanitiz- ing strategies that ensure safety while minimizing harmful by-products from high-dose chemical disinfectants such as sodium hypochlorite (NaOCl). Low-concentration combi- nations of organic acids and washing sanitizers were systematically evaluated to identify synergistic antibacterial effects, and citric acid (CA) was found to markedly potentiate the activity of NaOCl against Salmonella Typhimurium...