Organic Acids as Vegetable Disinfectants

We have a customer who wants to develop a non-chlorine based vegetable disinfectant,
some of the options are either organic acids, such as acetic and lactic acids.
the other option is the use of peroxide.
does anyone know proper dosages and PPM that would be effective in such products for any of the acids mentioned above.
if you could mention any website that i can use or refrence.

cheers

We have a customer who wants to develop a non-chlorine based vegetable disinfectant,
some of the options are either organic acids, such as acetic and lactic acids.
the other option is the use of peroxide.
does anyone know proper dosages and PPM that would be effective in such products for any of the acids mentioned above.
if you could mention any website that i can use or refrence.

cheers

Can anybody help out here please?

This is from the U of Mass. in US, hope it helps!!--Valerie

Hydrogen Dioxide (ZeroTol®, OxiDate®) Hydrogen dioxide kills bacteria, fungus, algae and their spores immediately on contact. It is labeled as a disinfectant for use on greenhouse surfaces, equipment, benches, pots, trays and tools, and for use on plants. Label recommendations state that all surfaces should be wetted thoroughly before treatment. Several precautions are noted. Hydrogen dioxide has strong oxidizing action and should not be mixed with any other pesticides or fertilizers. When applied directly to plants, phytotoxicity may occur for some crops, especially if applied above labeled rates or if plants are under stress. Hydrogen dioxide can be applied through an irrigation system. As a concentrate it is corrosive and causes eye and skin damage or irritation. Carefully read and follow label precautions. Note that OxiDate® is the only product of the products mentioned in this article listed on the Organic Material Review Institutes (OMRI) website, in the newly-listed products section

thank u valerie, but i think you got me wrong, when i say vegetable disinfectant i mean to disinfect vegetables and salad leaves at home when you want to do salad for instance,

thank you anyway since this is the first time that i hear about disinfecting vegetables in greenhouses and fields

HI Swhammad,
Yes, I did misunderstand the question. For household use try www.fitwash.com.
Hope this helps!
Valerie

Dear Swhammad,

Must admit I also misunderstood the original question though in truth it was logical enough.!

Valeries's IT link looks attractive though I didn't see any actual explanation of what the chemical precisely is ??

I was a bit taken aback by "hydrogen dioxide" , never seen any textbook use other than hydogen "peroxide" but on checking with Google it certainly seems to be well recognised somewhere (US perhaps ). I have played with it in the past and although possible, it can be quite potent (bleaches) for food unless you know what you're doing.

Is there any specific reason for yr wishing to avoid chlorine based items ? Odour / flavour / regulatory ? I ask since you might want to look at this (larger scale) fairly detailed thread on the application topic here -

http://www.ifsqn.com...amp;#entry11687

The main reagent discussed seems easy to apply but is maybe automatically rejected by yr non-Cl requirement ?

Although containing "Cl", Chlorine dioxide is popular with Japan since it requires lower dosages and leaves no chlorine residues / flavour / odour effects (I think). One disadvantage is it is not cheap and typically requires some special generator to produce / control. Maybe not suitable for small scale but I think there are simplified dispensers now available.

Have seen ozone popular in some areas for sanitising re-usable water containers and seafood , no personal experience though.

There are also commercial sanitiser derivatives of NaOCl such as NaOCl / NaOBr as powder mixture specially for where no odour / flavour interactions desired although product is not cheap again.

I once looked at the organic acids for general purposes but they seemed a bit vigorous for routine handling / use.


Rgds / Charles.C

Hello again! Here is the list of ingredients for Fitwash--I learned about this at a seminar where they had used this against Chlorine Dioxide on raw potatoes and the results were very good from a micro perspective. This is not just for home use, they sell it on an industrial level as well.


What are the ingredients found in Fit?
All of Fit's ingredients are from natural sources and are found in everyday foods. Purified water, oleic acid and glycerol (from vegetable sources), ethyl alcohol (from corn), potassium hydrate (from basic minerals), baking soda (from basic minerals), citric acid (from corn starch and molasses), and distilled grapefruit oil.

Valerie