Fresh Wash

There are many safety concerns about the production of chlorinated organic compounds for cleaning fruit and vegetables. Since chlorine reacts with organic matter, leaching from tissues of cut produce, surfaces may neutralize some of the chlorine before it reaches microbial cells thereby reducing effectiveness. Cracks, crevices and fissures in produce, along with the hydrophobic nature of the waxy cuticle on the surface of many fruit and vegetables, may prevent chlorine and other sanitizers from reaching the microorganisms.

• Washing fruit and vegetables. Fresh Wash has been specifically formulated as a safe and effective alternative for cleaning fruit and vegetables.
• It can be used in post-harvest applications to protect produce from pathogenic damage during storage and transport.
• Extends the shelf life of fruit and vegetables by two to three times.
• Broad spectrum anti-microbial and anti-mold activity. Breaks down bio-film, removing all contaminants. A bio-film is a coating of microorganisms on the fruits, some of which may be responsible for its spoilage; so removing them reduces the rate of spoiling.

• Use a 2% dilution = 1 teaspoon per cup = approximately 5 sprays per cup.
• Soak fruit for three to five minutes. No need to rinse.
• Dry fruit using one of our Norwex cloths.
• Important: While using the Fresh Wash will kill the bacteria on the fruit and help dissolve the waxes and other residues, it will not remove them completely without the fruit being scrubbed. The kitchen cloth can be used for scrubbing.
• Diluted Fresh Wash can be stored in the fridge and used for up to one week.