What happens when food-safety chemicals react with food?

Following the major Cyclospora outbreak linked to iceberg lettuce, consumers might assume that produce labeled "triple-washed" offers greater protection from foodborne illness. But industrial washing cannot necessarily eliminate pathogens already established on produce. At the same time, the disinfectants used during processing may react with the food itself, creating new compounds whose effects on human health are not yet fully understood.

Read it at Phys.org ↗

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