Cleaning fresh fruits and vegetables isn’t enough. The surface alone carries a diverse population of bacteria.

Salmonella, E. Coli, Campylobacter Spp., and Listeria are notorious for causing food-borne illnesses. There are other bacteria that do not cause illnesses. But they still contribute to the faster spoilage of the produce.

Cleaning only removes any adhering dirt and other materials using soap or detergent. You’d want to sanitize them to minimize the number of microorganisms, especially pathogens to tolerable levels.

There are a number of sanitizing agents that you can use. Common sanitizers include chlorine, hydrogen peroxide and iodine. However, most producers choose chlorine-based sanitizers because of their proven effectiveness and they’re very economical.

Sanitizing fresh fruits and vegetables with chlorine is an easy task. But there are a few guidelines to follow to effectively eliminate the undesirable microorganisms.

Learn more about using chlorine in the food industry: Guide to Using Chlorine in the Food Industry

Type of chlorine-based sanitizer to use

There are many chlorine-based sanitizers available in the market. Manufacturers of sanitizing agents create their products with specific applications to increase efficacy. There are many options, really, but you’re getting one that works well for fresh fruits and vegetables.

Using chlorine that isn’t meant for food like fruits and vegetables may not be effective. Stay away from products that contain scents or other additives—they’re not recommended.  You’re dealing with purity here. To be safe, use chlorine-based sanitizing agent that’s “food grade”.

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Preparing chlorine bleach for sanitizing fresh fruits and vegetables

Chlorine bleach (sodium hypochlorite) is known for its distinct and unwanted odor. When using chlorine bleach for sanitizing food, caution and attentiveness must be observed at all times. Watch for the concentration as chlorine is highly toxic.

For sanitizing fruits and vegetables, a concentration of 100 to 200 ppm is enough to kill the harmful microorganisms. Never use chlorine with a concentration higher than 200 ppm. Strong concentration alters the produce’s quality.

Quickly create your sanitizing solution (200 ppm) by dissolving 2 tablespoons of chlorine bleach in a gallon of warm water. Warm chlorinated water is more potent.

Most sanitizers require a contact time, anywhere from 1 to 5 minutes. For chlorine bleach, one minute will suffice. The solution will have a harder time if the produce is very dirty, though. Ensure there is no adhering dirt before applying the sanitizer. In the presence of organic matter or dirt, chlorine’s sanitizing capability decreases.

Also, the effectiveness of sanitation decreases over time. The dirtier the water, the less it is effective. You may have to change the solution if needed . Use a test trip or a test kit to check the strength of the chlorine.

After sanitizing, rinse the produce with potable water.

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