Tommy
Senior Member
- Location
- New Hampshire
We use bleach in the kitchen to disinfect food-contact work surfaces as well as firm, smooth skinned fruits (like apples, avocados) that may have been handled by others in the grocery store. We add 2 teaspoons of plain old generic 5.25% liquid chlorine bleach (more is NOT better) to a gallon of water to make a 150 - 200 ppm solution. This is what is recommended for these purposes.
Fruit is soaked in the bleach solution for one minute, thoroughly rinsed, and then dried. Work surfaces are washed with dish soap, rinsed, dried, and then coated with the same bleach solution and allowed to air dry.
We only do this after grocery shopping which, for us, is about once every three weeks. Pretty easy really and a gallon of bleach lasts a very long time.
