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PREVENTING FOOD-BOURNE DISEASES For washing fruits and vegetables and disinfecting surfaces such as countertops and wooden cutting boards, here is an economical and safe procedure suggested in Science News of August 8th, 1998: Obtain two clean spray bottles, such as that used for dampening clothes for ironing. Fill one with 3% hydrogen peroxide (the strength widely available for wound cleansing) and one with white or apple cider vinegar. Spritz raw foods first with one and then the other (the order doesn't matter) then rinse. It is said that this combination destroys Salmonella, Shigella, and E-Coli better than chlorine disinfectants. The sequential use is ten times as effective as using only one of the solutions, or that of mixing them in the same bottle. It is especially important to cleanse all surfaces that have come into contact with raw poultry, given the high rate of Salmonella contamination.
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