date:Nov 23, 2017
least 10 mg/L of FC in the wash water strongly reduces the probability of bacterial survival and therefore the risk of cross-contamination.
Source: Yaguang Luo, Bin Zhou, Sam Van Haute, Xiangwu Nou, Boce Zhang, Zi Teng, Ellen R. Turner, Qin Wang, Patricia D. Millner, 'Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation', 2018, Food Microbiology, Vol. 70, pag. 120-128.