Food Protection Trends - May/June 2020 - 143

Figure 3. Percent of respondents (growers) who used sanitizers in their recommended amounts (either according to product label or other
generally recognized concentrations, i.e., ½ - 1 tablespoon household bleach to 1 gallon = 50-100 ppm) to wash produce (n = 44).

(Fig. 1). Of the respondents using a wash system, 27% of
respondents did not use sanitizer. Of the remaining %, the
majority (75%) used chlorine-based sanitizers (Fig. 2).
The survey then asked the respondents to describe either
(1) the concentration (ppm) of sanitizer used, (2) the
volume of sanitizer (tablespoon, teaspoon, cup, other)
added to volume of water (gallons, quarts, other) to mix
their sanitizer, (3) whether the sanitizer was premixed, or
(4) whether they did not know the concentration. Based
on intended use and sanitizer type, the description growers
provided was analyzed to determine whether the selfdescribed amount would be considered "recommended"
or "non-recommended." Most respondents (55%) used the
concentration recommended by the manufacturer; however,
34% were either unaware of their sanitizer's concentration or
used non-recommended concentrations (Fig. 3). Examples of
using non-recommended chlorine concentrations included
using higher concentrations for spray bar systems and not
accurately measuring concentrations (e.g., capful to sink
full, and using "detergents" for sanitation). Select growers'
responses to chlorine use concentrations in different types of
wash systems are provided in Table 1.
A high percentage (87%) of respondents measured the
concentration of sanitizer they used; however, the remaining
either did not measure it at all or used smell as an indicator
(Fig. 4). Use of oxidation-reduction potential (ORP) meters
and chlorine concentration test strips were the most common
methods used to monitor sanitizer concentration and were
used with equal frequency by the growers (Fig. 4). A few
respondents (2%) mixed the sanitizer in wash water on each
day of use to maintain sanitizer concentration (referred as
"other" in Fig. 4).

Finally, growers were asked to rank the top three characteristics that they used to determine the type of sanitizer they use
for their operation. The top three characteristics that growers
considered in selecting type of sanitizer were cost (44%),
effectiveness (23%) and ease of use (12%). Other conditions
that growers included were availability, regulations, and audit
programs. A few respondents also mentioned buyer requirements as a consideration.
Preferred delivery method for educational materials
Cooperative extension was identified as the preferred
source of current information on produce washing (43%),
followed by state and national produce growers' meetings
(36%), other growers (8%) and the Internet (6%). A
small percentage of growers mentioned websites and other
extension agencies, including Good Agricultural Practices
(GAP) guidelines, GAP auditors and organic certifiers as
their preferred sources of current information. For seeking
information on produce washing and antimicrobial resistance
(AMR) in the future, "growers' meetings" was selected by
37% of respondents, followed by extension specialists (26%),
written fact sheets (22%), online trainings (9%), and video
recordings and audio/podcasts (6%).
DISCUSSION
Sanitizer use practices
The FSMA Produce Safety Rule does not require addition
of sanitizers to wash water, but if they are used, they are
required to be monitored at a frequency adequate to ensure
that the treated water is consistently safe and of adequate
sanitary quality for the intended use (14). In the past,
maintaining the microbial quality of produce wash water

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