Before leafy green vegetables get to your local grocery store they are treated with sanitizers to reduce bacteria that have come in contact with the produce prior to or during harvesting and to prevent cross-contamination.
Chlorinated water is usually used in fresh produce industry. Chlorinated water treatment is cost-effective and easiest to manage among all of the Environmental Protection Agency (EPA) approved sanitizers for fresh produce. If the produce is dirty, it is rinsed first with cool water because organic material reduces the efficacy of the sanitation process.
Keep in mind this information is intended for small food processors. This sanitation process is not recommended for use at home to clean lettuce or other leafy vegetables from your garden, unless the chlorine meets food grade classification.
Chlorinated water is produced by adding either chlorine gas, calcium hypochlorite, or sodium hypochlorite to water. Sodium hypochlorite (NaOCl), also known as bleach, is sold in liquid form.… Continue readingRead More »