Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Fall 1998 - Vol 3 / No. 1

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Antimicrobial Produce Wash

Susan S. Sumner, of Virginia Polytechnic Institute in Blacksburg, has been studying the effectiveness of a produce wash. The method tested in her laboratory resembles what some might refer to as a "hurdle approach" to food safety. Sumner has found the method effective at eliminating E. coli and other pathogenic bacteria present on produce.

Basically the rinse involves spraying foods with off-the-grocery-shelf white vinegar (5%) followed with off-the-drugstore-shelf hydrogen peroxide (3%) spray. Sumner states it does not matter which spray is used first. The produce can be washed in water after the spray. This is not necessary, however, as the two sprays are nontoxic. Sumner does recommend that if used on lettuce, to use the lettuce within the day as the sprays cause lettuce to discolor.

While most people are aware that the surface of fresh produce may contain harmful bacteria, the best practice to remove the bacteria is generating some discussion. Currently the recommendation is to wash produce with potable water prior to being cooked and/or consumed.

Two questions need to be considered before using a different approach:

1.) Are anti-microbial washes necessary if consumers practice good food-handling practices? (i.e. washing produce with potable water)

2.) Is there a possibility the use of these products could add to the issue of emerging resistant bacteria?

Ecolab of Saint Paul, Minn., has received approval from the Environmental Protection Agency to market a patented version of the disinfectant combo to food distributors for treating fresh vegetables, including mushrooms, lettuce, onions, and bell peppers. An antibacterial product for kitchen use is sure to follow.

Source: Science News, Vol. 153, May 30, 1998.

Updated Monday, August 29, 2011