FOR REDUCTION AND CONTROL OF PATHOGENIC FOODBORNE BACTERIA IN RAW, POST-HARVEST FRUIT AND VEGETABLE PROCESS AND WASH WATERS COMPLETE [REGULATED BY US EPA]

General Information

DIRECTIONS FOR USE

It is a violation of Federal law to use this product in a manner inconsistent with its labeling.

- Fogging and foaming applications not approved for use in California.

Limitations, Restrictions, and Exceptions

TREATMENT OF RAW, POST HARVEST FRUITS AND VEGETABLES AND PROCESSING WATERS

FOR REDUCTION AND CONTROL OF PATHOGENIC FOODBORNE BACTERIA IN RAW, POST-HARVEST FRUIT AND VEGETABLE PROCESS AND WASH WATERS COMPLETE [REGULATED BY US EPA]

Use SaniDate 15.0 to reduce (in 90 seconds) 99.9% of pathogenic food borne bacteria (Escherichia coli, Salmonella enterica, and Listeria monocytogenes) in processing waters used for washing fruits, and vegetables.

1. Add SaniDate 15.0 batch-wise or continuously to processing water without fruits, or vegetables present at a dilution of 0.8–1.9 fl. oz. per 25 gallons of water. This provides approximately 40–100 ppm of peroxyacetic acid and 27–64 ppm of hydrogen peroxide.
2. Allow the solution to circulate at least 90 seconds before adding raw fruits, or vegetables.
3. Adjust dose as needed to maintain a minimum product concentration of 40 ppm of peroxyacetic acid.
4. Allow for a minimum contact time of 90 seconds.
5. Prepare fresh process water daily. Do not reuse water that is badly fouled.
6. Contact your BioSafe Systems technical representative for specific applications.

Method
Timings

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