Chlorine washing guide produced

A guide from the Campden & Chorleywood Food Research Association (CCFRA) will help companies producing, supplying and packing fresh produce to adopt best practice in the use of chlorine-based washing and thereby assuring product safety.

Fresh produce is often washed to remove soil particles and microorganisms. For the latter, the wash will often include a biocide – commonly chlorine. Despite its widespread use, there is no specific guideline on the use of chlorine for fruit and vegetable decontamination.

So 'The Use of Chlorine for Fresh Produce Washing' (guideline no 38) provides background information on the use of chlorine washes, and emphasises some of the broad principles of best practice for chlorine-based washing of fresh produce.

The report draws on trials at CCFRA. It should be particularly useful to technical personnel within fresh produce companies, and to those sourcing materials from such companies.