North American Fruit Explorers mailing list at ibiblio

[<dmnorton@royaloakfarmorchard.com>]

Lucky,

You state:

"I truly think that many of the folks who advocate using it for
purposes such as this don't have any idea of what it is, how it
works, or what it does - I'm guessing they're thinking, "Well, if you
can use it to 'disinfect' a wound, it must be good for
sanitizing/disinfecting a multitude of things(including apples,
livestock water tanks, etc.)  - but 'it ain't necessarily so".

I dfo know what it is, how it works and what it does. Tsunami® 100 
(Peroxyacetic acid-based) is an EPA registered antimicrobial agent for 
pathogen reduction in fruit and vegetable processing water. Tsunami 100 is 
recommended for use in the process waters of post harvest, fresh cut and 
processed fruits and vegetables in both batch and continuous operations. 
Tsunami 100 is also approved for use in spraying or dipping fruits and 
vegetables to control microbial growth that causes decay or spoilage on the 
surface of produce.  Tsunami 100 is not for use to control microorganisms on 
hard surfaces such as tanks, lines, or flume surfaces or food processing 
equipment.

Used as directed, Tsunami 100 reduces 99.9% of the pathogens Escherichia 
coli O157:H7, Listeria monocytogenes and Salmonella terica in fruit and 
vegetable processing waters. Tsunami 100 also provides control of spoilage 
and decay causing non-public health organisms present in processing waters 
and on the surface of post-harvest, fresh-cut and processed fruits and 
vegetables.

Would you advocate not desiring to reduce the pathogens Escherichia coli 
O157:H7, Listeria monocytogenes and Salmonella terica in fruit and vegetable 
processing waters?

Dennis Norton
Royal Oak Farm Orchard
http://www.royaloakfarmorchard.com
http://www.theorchardkeeper.blogspot.com
http://www.revivalhymn.com
----- Original Message ----- 
From: "Lucky Pittman" <lucky.pittman@murraystate.edu>
To: "North American Fruit Explorers" <nafex@lists.ibiblio.org>
Sent: Friday, August 24, 2007 9:45 AM
Subject: Re: [NAFEX] Cider Question


> At 09:20 AM 8/24/2007, you wrote:
> >     Someone mentioned using hydrogen peroxide as a wash for washing 
> > apples
> > prior to squeezing them for cider.  So my question is:  Where can anyone 
> > buy
> > hydrogen peroxide in bulk?  Buying it in small bottles at the drug store 
> > can
> > be pretty spendy,
>
> Jim,
> My question would be: WHY would you want to wash apples with H2O2?
>
> I truly think that many of the folks who advocate using it for purposes 
> such as this don't have any idea of what it is, how it works, or what it 
> does - I'm guessing they're thinking, "Well, if you can use it to 
> 'disinfect' a wound, it must be good for sanitizing/disinfecting a 
> multitude of things(including apples, livestock water tanks, etc.)  - but 
> 'it ain't necessarily so'.
>
> The 'beauty', if you will, of using H2O2 to 'disinfect' a wound is that 
> catalase enzymes in red blood cells and animal tissue cells - as well as 
> some bacteria - will react with H2O2 to release oxygen, which is toxic to 
> anaerobic bacteria such as the Clostridium species, which cause tetanus, 
> gangrene, etc.
> Beyond that, I'm not convinced of any of the other magical claims some 
> folks put forward for it as a miracle supplement, etc. - but it does work 
> pretty effectively to make dogs vomit, if you make 'em swallow a couple of 
> ounces of it; it always amazed my clients who'd either rushed their dogs 
> in to the clinic, or called, frantic on the phone, after they saw the dog 
> eat something dangerous/toxic, like rat/mouse poison - squirt some H2O2 
> down 'em and get out of the way!!!!
> I have some serious doubts about H2O2 having any significant or 
> cost-effective benefit when used as a 'wash' for apples prior to pressing. 
> If you've got so much surface contamination that it's a concern for you, 
> I'd much rather see you use some nice clean water.
>
> Lucky
>
> Lucky