Food-borne illness derived from contaminated produce is the largest source of food poisoning.
Susan Sumner, a food scientist at Virginia Polytechnic Institute and State University, developed an effective disinfecting procedure using white vinegar (or cider vinegar) and 3 percent hydrogen peroxide (the same as found at the drugstore). These ingredients are completely non-toxic and inexpensive and work not only on fruit and vegetables but can be used to sanitize counters and preparation surfaces, including wooden cutting boards, as well.
Here are the very simple directions for using these ingredients effectively:
After you put the vinegar and hydrogen peroxide into individual spray bottles:
1. Spray your produce or work surface thoroughly first with vinegar and then with hydrogen peroxide.
2. Then rinse the produce under running water or wipe the surface with a clean wet sponge.