# US 2014/0196751 A1 · Method for sanitizing fresh produce > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 2014/0196751 A1 - Document ID: US20140196751A1 - Status: Published application - Kind: A1 - Application number: 13/915,594 - Filed: 2013-06-11 - Published: 2014-07-17 - Earliest claimed: 2013-01-15 - Assignees: Dole Fresh Vegetables, Inc. - Applicants: Dole Fresh Vegetables, Inc. - Inventors: Bob J. DULL; Roger Dale BILLINGSLEY; Abizer Moiz KHAIRULLAH; Amanda Jane DEERING; Jessica Okane KAWABATA; Jonna Marie THOMAS - Web page: https://patentgrep.com/patent/US20140196751A1 ## CPC - A23L 5/57: {Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs (mechanical aspect A23N, A23P)} - A23B 7/157: Inorganic compounds - A23B 2/725: in the form of liquids or solids - A23B 7/153: in the form of liquids or solids - A23B 9/24: in the form of liquids or solids - B08B 3/00: Cleaning by methods involving the use or presence of liquid or steam (B08B9/00 takes precedence) - B08B 3/04: Cleaning involving contact with liquid - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES - B08B: CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL ## Abstract A method for sanitizing produce, by: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution containing chlorine, and the solution containing peroxyacetic acid. ## Claims ### Claim 1 A method for sanitizing produce, the method comprising: treating the produce with a chlorine dioxide solution for a period of time sufficient to sanitize the produce; treating the produce with a solution comprising chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution comprising peroxyacetic acid for a period of time sufficient to further sanitize the produce, wherein treating with the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid. ### Claim 2 (depends on 1) The method of claim 1, wherein treating with the chlorine dioxide solution occurs prior to treating with the solution comprising chlorine. ### Claim 3 (depends on 2) The method of claim 2, wherein treating with the solution comprising chlorine occurs prior to treating with the solution comprising peroxyacetic acid. ### Claim 4 (depends on 1) The method of claim 1, wherein treating with the chlorine dioxide solution occurs prior to treating with the solution comprising peroxyacetic acid. ### Claim 5 (depends on 4) The method of claim 4, wherein treating with the solution comprising peroxyacetic acid occurs prior to treating with the solution comprising chlorine. ### Claim 6 (depends on 1) The method of claim 1, wherein treating with the solution comprising chlorine occurs prior to treating with the solution comprising peroxyacetic acid. ### Claim 7 (depends on 6) The method of claim 6, wherein treating with the solution comprising peroxyacetic acid occurs prior to treating with the chlorine dioxide solution. ### Claim 8 (depends on 1) The method of claim 1, wherein treating with the solution comprising peroxyacetic acid occurs prior to treating with the chlorine dioxide solution. ### Claim 9 (depends on 8) The method of claim 8, wherein treating with the chlorine dioxide solution occurs prior to treating with the solution comprising chlorine. ### Claim 10 (depends on 1) The method of claim 1, wherein treating with the solution comprising peroxyacetic acid occurs prior to treating with the solution comprising chlorine. ### Claim 11 A method for sanitizing produce, the method comprising: treating the produce with a chlorine dioxide solution to yield a chlorine dioxide treated produce; treating the chlorine dioxide treated produce with a solution comprising chlorine to yield a chlorine treated produce; and treating the chlorine treated produce with a solution comprising peroxyacetic acid to yield sanitized produce, wherein treating with the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid. ### Claim 12 (depends on 3) The method of claim 3, wherein treating with the solution comprising peroxyacetic acid reduces the concentration of the chlorine dioxide solution. ### Claim 13 (depends on 12) The method of claim 12, wherein the concentration of the chlorine dioxide solution after treatment with the solution comprising peroxyacetic acid is less than 2 ppm. ### Claim 14 (depends on 1) The method of claim 1, wherein treating with the chlorine dioxide solution dissolves biofilm on the surface of the produce. ### Claim 15 (depends on 1) The method of claim 1, wherein treating with the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid yields an additional log unit reduction in microbial load that ranges from 1.5 to 6, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid. ### Claim 16 (depends on 1) The method of claim 1, further comprising sonicating the produce before, concurrently, or after treating with the chlorine dioxide solution, the solution comprising chlorine, and/or the solution comprising peroxyacetic acid. ### Claim 17 (depends on 1) The method of claim 1, further comprising treating the produce with an electrolyzed ionic solution before, concurrently, or after treating with the chlorine dioxide solution, the solution comprising chlorine, and/or the solution comprising peroxyacetic acid. ### Claim 18 (depends on 1) The method of claim 1, further comprising treating the produce with potable water after treating with the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid. ### Claim 19 (depends on 1) The method of claim 1, wherein treating with the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid yields an increase in shelf-life of the produce, as compared to produce treated with a single solution selected from the chlorine dioxide solution, the solution comprising chlorine, and the solution comprising peroxyacetic acid. ### Claim 20 (depends on 1) The method of claim 1, wherein the produce is selected from the group consisting of a vegetable, a leafy vegetable, lettuce, spinach, a ground plant, sprouts, a squash, a melon, a gourd, a fruit, a berry, a nut, and any combination thereof.