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Disinfecting Raw Fruit and Veggies?

post #1 of 8
Thread Starter 

We are experiencing a growth in demand for our fresh juices and are looking into offering them at the farmers markets we participate in. 

Since we are serving juices from raw fruits and veg the possibility of cross contamination of any potentially harmful bacteria is pretty high. I'm particularly concerned about listeria, e coli and other nasties that can contaminate produce at the source. 

 

The local health department approves of our system of double washing-first in a 5 gallon sink of water with 1 ounce of bleach, then a rinse in clear water. I've bought other food washes, but they are really more about removing the protective wax and oils on the surface than killing harmful bacteria. I'm not nuts about using bleach to sanitize food and many of our customers (lots of dietary  & pure food crazies) would go ape-s&!+ if they knew we sanitized this way. 

 

I'm interested in knowing what other pros doing to address raw food safety? Is there another technology I should know about?

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post #2 of 8

Peracetic Acid like Ecolab's Victory.

 

http://investor.ecolab.com/releasedetail.cfm?ReleaseID=18655

 

http://en.wikipedia.org/wiki/Peracetic_acid

post #3 of 8
Thread Starter 

Do you use the stuff, Alticibi?

We are a small shop and don't use the Ecolab services. 

Is it possible to buy peracetic acid on our own?

 

Anyone else using it?

 

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post #4 of 8

I don't currently use it in my stores, but it is something I waver on, and am considering...as it could have profound effects on liability issues...etc.  It is a product that has a track record, and does work.  With Ecolab, you would have an automatic dispenser that titrates the chemical into the wash water.  I am not sure if there are other options or not as far as manufacturers.  I would guess there are.

 

You could technically buy the Ecolab product (likely on a special order basis) from a broadline distributor (USFoods, Sysco, Reinhardt, PFG, GFS...etc) if you use one, or restaurant supply companies (Ed Don).  The problem here, though, is unless you are tied to a contract with Ecolab, you won't get very good pricing.  Chemicals are not sold in the same way as most products...as in a cost + markup scenario.  Companies with contracts receive deviations from cost at the distributor...meaning, USFoods...etc pays an astronomical amount to Ecolab for the prooduct which they pass on. With contract pricing, Ecolab (or whatever chemical company) essentially rebates the broadliner the difference...this could be $100 or more on a single case...

 

If you want me to, I will be happy to ask any questions you might have about the product to my National Ecolab guy.  That's really all I got! Hope it helps! :)

 

post #5 of 8

Hypochloride (clorox is still the best)  In some food(prepared salads  Tuna, Egg) it is actually a n  ingredient   In the 60s we made chopped liver and used clorox, very rarely did it go bad. For spraying fruit some say hydogen peroxide solutions diluted work also.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #6 of 8

In past kitchens I've worked in, and my current kitchen, I use Ecolab products. 

post #7 of 8

If you read most of eco lab products  inert ingredients on the label  is aprox 95 % of the total makeup  Inert ingredients is either water or potash They are extremely expensive and overpriced and  no two accounts pay the same. (like Sysco)

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 8
Thread Starter 

Sounds like what we're doing is still the safest, most economical way to go. 

Any other ideas?

 

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

Reply

www.foodandphoto.com

Liquored up and laquered down,
She's got the biggest hair in town!

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