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United States Department of Agriculture

Agricultural Research Service

Title: Hydrogen Peroxide As An Alternative to Chlorine for Sanitizing Fruits and Vegetables

Author
item Sapers, Gerald

Submitted to: IFIS Publishing - Food Science Central (Website)
Publication Type: Review Article
Publication Acceptance Date: July 14, 2003
Publication Date: July 23, 2003
Citation: SAPERS, G.M. HYDROGEN PEROXIDE AS AN ALTERNATIVE TO CHLORINE FOR SANITIZING FRUITS AND VEGETABLES. IFIS PUBLISHING - FOOD SCIENCE CENTRAL (WEBSITE). 2003.

Technical Abstract: Hydrogen peroxide (H2O2) has been investigated as an alternative to chlorine for sanitizing fresh fruits and vegetables. Numerous studies of experimental applications have demonstrated efficacy in extending shelf-life, reducing native microbial populations, and pathogen reduction in such diverse commodities as grapes, prunes, apples, oranges, melons, tomatoes, red peppers and lettuce. Applications of H2O2 in washing mushrooms and in inactivating Escherichia coli on fresh apples are described in detail. These studies demonstrate that treatment with H2O2 is at least as effective as washing with chlorine and, unlike the latter, leaves no potentially harmful residue. Methods for the determination of H2O2 and handling and safety issues are discussed. While H2O2 has been approved by FDA for other uses in food processing and packaging, it is not currently approved as a sanitizing agent for fresh produce.

Last Modified: 9/10/2014
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