How to sanitise vegetables and fruits, domestically and commercially?
Technical a 100 ppm chlorine solution is used for fruits and vegetables. And again rinsing it with clean water.
Commercially you could use some product that contain lactic acid or paracetic acid.
Also you could use Chlorine solution. In all 3 cases you should check FDA which are the allowable ranges, if i remember correctly was min. 100 ppm to max 300 ppm.
Any comments on electrolyzed water for the purpose? thanks
Its was reported to be effective and act fast but it loses its activity rapidly as well.