What is the maximum allowable chlorine level for rinsing fruits and vegetables?

The maximum allowable chlorine level for rinsing fruits and vegetables is established to ensure that they are effectively sanitized while keeping them safe for consumption. A chlorine level of 200 parts per million (ppm) is considered the upper limit for safely treating produce. This concentration is effective in reducing pathogens that may be present on their surfaces, thereby minimizing the risk of foodborne illness.

Levels above this threshold can pose health risks as they may leave residue that could be harmful if ingested. Similarly, levels lower than 200 ppm might not effectively kill pathogens, which could compromise food safety. Therefore, maintaining a chlorine level at 200 ppm strikes a balance between ensuring effective sanitization while keeping the produce safe for the consumer.