Systems still talks about the bacterial contamination of Vegetables and Fruits. Procedures talks about sanitization of salads..!!!
But what is the reality..? all such items are enough to kill the human by its poisonous chemical pesticides hazards...!!!
Think..., how many of us depends the expensive organic products...!!! but still our records says sanitizing by using chlorine and peroxides...!!!!
Why should we fool ourself...!! feeling confused...!!!!
Hello ismu:
There are several ways to sanitize vegetables and fruits that cannot be heated. Chlorine containing solutions and hydrogen peroxide are good materials to use because after they have done their job, they evaporate and leave no hazardous residue.
Hydrogen peroxide is actually water that has been super-oxygenated. Once it releases the oxygen, which kills or inactivates pathogens, it turns back into water. And the oxygen just blows away.
Chlorine dioxide is the "chlorine" that is put into drinking water. It's made using oxygen and salt. It is approved by the FDA for food use. It releases the oxygen that inactivates the pathogens, then the chlorine dissipates, which leaves nothing on the produce. It is a problem in an enclosed building, because the vapors can accumulate and be hazardous to the workers, but there are ways to make sure that it is safe.
Both are accepted and very safe. Much safer than getting the food borne infections.
Martha
"...everything can be taken from a man but one thing: the last of the human freedoms--to choose one's attitude in any given set of circumstances, to choose one's own way." Viktor E. Frankl
"Life's like a movie, write your own ending." The Muppets