Tandem use of catholyte and anolyte to clean and sanitize fruit and vegetables

#This application relates in general to de-soiling and disinfecting produce. More particularly, this application relates to a method for de-soiling and disinfecting produce using solutions produced by electrolysis and using sonication.

#The use of chlorine to sanitize freshly harvested produce (i.e. fruits and vegetables) has been well-described. Generally, chlorine is added to water as a gas to produce hypochlorite which is the active sanitizing agent. A use level of about 100 ppm has been previously described as efficacious in reducing microbial counts and being effective against pathogens. Use levels can fluctuate as a function of soil and dirt load as well as microbial contamination levels. However, the use of chlorine presents several issues to both the production operation as well as the consumer. One shortfall of chlorine is that it is a toxic gas, which is monitored by Homeland Security, thereby complicating its handling and use. Because chlorine is toxic, accidental release can be dangerous to humans and animals. Chlorine can react with organic compounds to produce low levels of chloroform, a known carcinogen and EPA-monitored effluent contaminant. While it can be an effective sanitizing agent, chlorine is not as effective as a de-soiling agent.

#It would be advantageous to identify a method for de-soiling and disinfecting produce that avoids or mitigates the toxic concerns of chlorine gas that provides significant de-soiling properties, possesses sanitation capabilities equal to or greater than chlorination, produces safe products, and can be disposed of without concern for contamination. One such method involves using the products of water electrolysis.

#FIG. 1 is a flow chart of one embodiment of a method for de-soiling and disinfecting produce.

#FIG. 2 is a bar graph depicting Total Aerobic Plate Counts (TPC) counts of produce treated with catholyte solution after treatment with different concentrations of anolyte solution. FIG. 2A depicts TPC counts at day 0. FIG. 2B depicts TPC counts at day 1.

#FIG. 3 is a bar graph depicting TPC counts of produce treated with catholyte solution after treatment with different concentrations of anolyte solution.

#Definitions

#As used herein, “produce” refers to fruit and vegetables, including but not limited to fresh fruit.

#As used herein, “de-soiling” refers to the removal of organic and inorganic materials from produce surfaces.