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.
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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.
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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.
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