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FIT wash reduces Salmonella, Ecoli
July 2, 2008

PULLMAN – Research conducted by food sciencists at the University of Idaho and WSU indicate that a commercially available fruit and vegetable wash, when used in a food-manufacturing setting, can
dramatically decrease the number of disease-causing organisms in produce-processing washwater. That could reduce by many fold the potential for cross-contamination within the water by such “gram-negative” bacteria as Salmonella and E. coli O157:H7.

The product, sold commercially as FIT Fruit and Vegetable Wash, not only proved much more effective than the commonly used chlorine dioxide but is made … » More …