Sanitizing produce better means less cross-contamination during distribution
It takes 20 minutes for chlorine in wash water to penetrate a 1-mm crevice
Gas sanitizing can be done during transport or cooling
Gaseous sanitizers can penetrate crevices in the leaf surface almost instantaneously


The aim of the Fresh Produce Safety Initiative is to develop and spread awareness about newly developed processing techniques for fresh produce.


The Fresh Produce Safety Initiative investigates the application of gas sanitizers and other methods to ensure the safety of leafy green vegetables. Leafy greens are at the top of the list among the ten riskiest foods according to CDC data from 1990 to 2006.

Research at Ohio State:

By researching and developing new processing techniques for fresh fruits and vegetables, we aim to increase microbial safety and spread awareness about effective methods. Growers, retailers, produce processors, and consumers can access information here about how to create a safer food supply for us all.