Industry uses a mixture of chlorine and citric acid. But as we saw with the spinach, that doesn't always work. Wished I would have kept that article.
You can use a 20 ppm chlorine dip for your produce, You shouldn't be able to smell that, if so, cut it back to where you can't.
You know I really don't worry much about it, we have the safest food in the world, though not perfect and ya can't do perfect.
