ENHANCED REMOVAL OF VIRUSES FROM FRESH PRODUCE

摘要

This invention relates generally to the field of removing and/or reducing pathogens, such as viruses and/or bacteria, more specifically to removing foodbome viruses from fresh produce. More specifically, a formulation and method for removing viruses from fresh produce, including at least one surfactant, and a solvent are provided. Preferably, the formulation also includes at least one sanitizer, selected from a group comprising chlorine, hydrogen peroxide, quaternary ammonium compounds, organic acids, organic salts, organic bases, and a mixture thereof.