Q. What types of control methods and sanitizing agents are used for reducing E. coli 0157:H7 and other pathogens on produce?

A. There are a variety of sanitizing agents that have been shown to reduce E. coli on fresh produce. The FDA's Center for Food Safety and Applied Nutrition report: Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce describes various methods and sanitizing agents used in reducing pathogens on produce.

An additional resource, Hydrogen Peroxide as a Microbial Control Agent in Minimally Processed Food is available on our Web site.

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