date:Jun 27, 2019
um hypochlorite, 50200 mg/L) are commercially used to disinfect the freshly cut produce but they may not be able to meet the regulatory requirements for processing organic produce under the United States National Organic Program (NOP). This approach, which uses sanitizers approved by the NOP, is able to achieve a sanitizing effect comparable to those used for freshly cut produce.
In their experiments, the research team found that their approach is able to reduce the bacteria population by about