CHORINE KILLS MICROORGANISMS. “Washing whole and cut produce by dipping or submerging in chlorinated water has a sanitizing effect, although reduction in microbial populations is minimal and is usually less than 100-fold. Chlorine was generally more effective at 2,000 ppm than at 200 ppm. Inactivation of microorganisms occurred essentially within 1 min.”
http://www.ingentaconnect.com/content/iafp/jfp/1998/00000061/00000010/art00008
linkedin post 2022-06-29 05:12:48
Nigel Fleming
September 21, 2022