Poison Free Sterilization

This file explains a way to sterilize the skins of fruits and vegetables more effectively than bleach, but without the possibility of leaving any residue of the treatment that would be harmful to eat.

You need a spray bottle for a surfactant such as Veggie-Wash or other natural ingredient, non-toxic, biodegradable wash. If you are unable to obtain Veggie-Wash or don't want to use a commercial product, you can use a washing soda solution (You can make washing soda from baking soda as shown at the site referenced "washing soda" below). A 1% solution of TSP is also antibacterial but you may need gloves.
Another spray bottle for ordinary distilled white vinegar.
And a nearly light-proof spray bottle for 3% hydrogen peroxide.

Hold your produce, before skinning or peeling, over the sink as you spray its entire surface with each solution.:

The surfactant first, because it will help the other disinfectants reach into cracks and crevices as well as loosen some waxes and other treatments.
If you have really tough crud on your produce, you may want to rub it with a damp cloth or sponge dipped in baking soda, which is a very mild abrasive.
The vinegar second, because it has a lower surface tension than peroxide and is also good at penetrating. It is also a powerful fungistat and bacteriacide, as well as being "food grade" of course.
Thirdly the hydrogen peroxide. It is a very powerful bacteriacide and degrades to just water and oxygen (although it does usually contain a small amount of acetanilid). Your own immune system uses it to kill invaders of your body.
You may want to give a water rinse so you have no vinegar smell or soapy taste from the surfactant IF you are sure your water is pathogen free. You CANNOT assume that bottled water is pure unless it is distilled! (Please see reference "Is bottled water pure?" below.) As you use each spray, rotate and rub the produce with your hand. Food that has stubborn dirt may require extra effort and even a second run through the system. Also, the World Health Organization file in REFERENCES says that having the produce at a cooler temperature than the washes (or the washes at a warmer one) will cause less uptake of surface contaminants into the foods.

Unless the skin is broken, it is extremely unlikely you would ever get infected from any unpeeled food treated in this way. Also, the great majority of non-penetrating insecticides will be removed.

The same system can be used for non-porous surfaces such as sinks and surfaces contacting food
Good health to you!

REFERENCES:
Larry R. Beuchat, Ph.D, (Feb.1998)."Surface decontamination of fruits and vegetables eaten raw: a review": WHO/FSF/FOS
(Accessed 22,Oct.2011) http://www.who.int/foodsafety/publications/fs_management/en/surface_decon.pdf

Make washing soda:
(Accessed 1,Feb.2012) http://www.instructables.com/id/Rochelle-Salt/step2/Bake-the-Baking-Soda/

Is bottled water pure?
Maggie Fox, Health and Science Editor (9 Jul 2009 8:29am EDT)feedType=RSS&feedName=healthNews: Reuters
(Accessed 1-Feb. 2012) http://www.reuters.com/article/2009/07/09/us-water-usa-idUSTRE56801W20090709?

6th Ed.
GH101 2011-2012