HOCl for Produce Washing: Why Vinegar and Baking Soda Don’t Cut It

You Bought Organic. You Rinsed with Vinegar. You Thought Your Produce Was Clean.

But was it sanitized?
If you’re still using baking soda, vinegar, lemon juice, or just water to clean your fruits and veggies—you’re missing the mark on real pathogen removal.

Meet hypochlorous acid (HOCl)—a produce-safe, no-rinse sanitizer that kills Listeria, Salmonella, E. coli, and more—while being gentler than water on your hands.

The Truth About Vinegar and Baking Soda

They might reduce dirt and wax—but they don’t kill serious pathogens.

Studies show that:

• Vinegar only mildly reduces bacterial presence—and is ineffective against viruses

• Baking soda doesn’t sanitize; it just changes pH temporarily

• Water alone does not remove bacteria lodged in crevices

• And none of them are FDA-approved for sanitizing produce

HOCl: The Food-Safe Produce Wash That Works

HOCl is approved by:
✅ FDA for direct food contact
✅ USDA for organic processing
✅ EPA as a no-rinse disinfectant for food surfaces
✅ NSF for food-safe use in commercial and consumer environments

It safely eliminates:

• Salmonella

• E. coli

• Listeria monocytogenes

• Norovirus

• Fungal spores and biofilms

All at 50–200 ppm FAC, depending on application

HOCl Extends Shelf Life, Too

Produce washed with HOCl stays fresh days longer, because:

• It kills spoilage microbes

• It leaves no residue or moisture traps

• It prevents mold and ethylene-triggered rot

Use it for:

• Leafy greens

• Berries

• Melons

• Root vegetables

• Herbs

• Fruits with soft skin

Spray, soak, mist, or dip—then store as usual.

Who Uses HOCl for Produce?

• Home kitchens (Eco One)

• School lunch programs

• Food prep facilities

• Grocery stores

• Farmers markets + CSA co-ops

Best Devices for Produce Washing