Hello, I am trying to validate the use of chlorine and or perectic acid washes on fresh fruit and vegetables as an effective way to inactivate Hepatitis A. In view of recent events in Australia where hepatitis A was linked to berries from china I thought it prudent to validate the effectiveness of these sanitisers on food as opposed to food-contact. I have found some information for use in medical fcailities but the concentrations cannot be compared to the amounts used on food. Does anybody have any links to info that could help validate both the use of and the amounts we use. The effectiveness at low concentrations is linked to contact time but I I need more documentary references to validate. Any help would be appreciated I have spent hours at this point reading a multitide of scientific research looking for snipits of information that I could use and my head is starting to spin...
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