Method for sanitizing fresh produce
A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid.
1. A method for sanitizing produce, the method comprising:
(a) treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce;
(b) treating the produce with a solution comprising free available chlorine for a period of time sufficient to sanitize the produce; and
(c) treating the chlorine dioxide treated and chlorine treated produce with a solution comprising peroxyacetic acid for a period of time sufficient to further sanitize the produce,
wherein treating with the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid,
wherein treating the produce with the chlorine dioxide solution and treating the produce with the solution comprising free available chlorine occur before treating the produce with the solution comprising peroxyacetic acid,
wherein treating the produce with the solution comprising free available chlorine can occur before treating the produce with the chlorine dioxide solution,
wherein treating with the solution comprising peroxyacetic acid reduces concentration of the chlorine dioxide solution, and wherein the concentration of the chlorine dioxide solution after treatment with the solution comprising peroxyacetic acid is less than 2 ppm.
2. The method of claim 1 , wherein step (a) occurs prior to step (b).
3. The method of claim 1 , wherein treating with the chlorine dioxide solution dissolves biofilm on the surface of the produce.
4. The method of claim 1 , wherein treating with the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid yields an additional log unit reduction in microbial load that ranges from 1.5 to 6, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid.
5. The method of claim 1 , further comprising sonicating the produce before, concurrently, or after treating with the chlorine dioxide solution, the solution comprising free available chlorine, and/or the solution comprising peroxyacetic acid.
6. The method of claim 1 , further comprising treating the produce with an electrolyzed ionic solution before, concurrently, or after treating with the chlorine dioxide solution, the solution comprising free available chlorine, and/or the solution comprising peroxyacetic acid.
7. The method of claim 1 , further comprising treating the produce with potable water after treating with the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid.
8. The method of claim 1 , wherein treating with the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid yields an increase in shelf-life of the produce, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid.
9. The method of claim 1 , wherein the produce is selected from the group consisting of a vegetable, a leafy vegetable, lettuce, spinach, a ground plant, sprouts, a squash, a melon, a gourd, a fruit, a berry, a nut, and any combination thereof.
10. The method of claim 1 , wherein step (b) occurs prior to step (a).
11. The method of claim 1 , wherein steps (a) and (b) occur concurrently.
12. A method for sanitizing produce, the method comprising:
treating the produce with a chlorine dioxide solution to yield a chlorine dioxide treated produce;
treating the chlorine dioxide treated produce with a solution comprising free available chlorine to yield a chlorine treated produce; and
treating the chlorine treated produce with a solution comprising peroxyacetic acid to yield sanitized produce,
wherein treating with the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising free available chlorine, and the solution comprising peroxyacetic acid,
wherein treating the produce with the chlorine dioxide solution and treating the produce with the solution comprising free available chlorine occur before treating the produce with the solution comprising peroxyacetic acid,
wherein treating with the solution comprising peroxyacetic acid reduces concentration of the chlorine dioxide solution, and wherein the concentration of the chlorine dioxide solution after treatment with the solution comprising peroxyacetic acid is less than 2 ppm.