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    • Sat, Jun 27, 2020 - 08:57am

      #12
      mav12

      mav12

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      Reply To: Washing fresh fruits and veggies to disinfect against Covid19

    Curious, how practical is to use common household disinfectants on fresh veggies, fruits?

     

    To analyze the antiviral activity of household products, a protocol was developed to measure the ability of specific antiseptic and disinfectant products to inactivate MHV, a potential surrogate for SARS-CoV. This protocol was used to measure the antiviral activity by determining the log reductions using the Reed and Muench TCID50 end point method. It was demonstrated that household disinfectant and antiseptic products, containing either 0.05% of triclosan, 0.12% of PCMX, 0.21% of sodium hypochlorite, 0.23% of pine oil, or 0.10% of a quaternary compound with 79% of ethanol, were all equally effective at inactivating MHV.

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7132643/

    • Fri, Jun 26, 2020 - 11:26pm

      #11
      mav12

      mav12

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      Washing fresh fruits and veggies to disinfect against Covid19

    Biocides and Novel Antimicrobial Agents for the Mitigation of Coronaviruses https://www.frontiersin.org/articles/10.3389/fmicb.2020.01351/full

    • Fri, Jun 26, 2020 - 10:48pm

      #10
      mav12

      mav12

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      Reply To: Washing fresh fruits and veggies to disinfect against Covid19

    Also, just exploring some ideas… Buy and dilute 100% (proof) food-grade alcohol, found at alcohol stores, (I do not drink alcohol, by the way). And of course, bleach diluted in water.

    https://culinarysolvent.com/pages/food-grade-ethanol

    “Ethanol concentrations of 60% to 95% (v/v) are deemed safe and effective for disinfection by the United States Food and Drug Administration (US FDA), CDC and the WHO (Boyce et al., 2009, CDC, 2019a, FDA, U.S., 2020, FDA, U.S., 1994), including for use against SARS-CoV-2. Interestingly, Edmonds et al. suggested that the antimicrobial activity of the ABHRs is highly dependent on the choice of formulation (i.e., excipient) rather than on the concentration of alcohol. They also suggested that the liquid, gel and foam-based products can all be equally effective if the ethanol content used was within the 60–95% standard range (Edmonds et al., 2012). However, increasing ethanolic concentrations of hand rubs from 80% to 85% (v/v) can reduce the contact time necessary to achieve an efficient bactericidal activity (Suchomel et al., 2012; Eggerstedt, 2013; Wilkinson et al., 2017)”

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7229736/

    • Fri, Jun 26, 2020 - 10:33pm

      #9
      mav12

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      Washing fresh fruits and veggies to disinfect against Covid19

    Ahhh, the studies…

    “Similarly to SARS-CoV and MERS coronaviruses, studies for SARS-CoV-2 showed that the virus is highly stable at 4 °C, and it is expected to have similar behavior to its predecessors at freezing temperatures, meaning it could remain infectious at −20 °C for up to 2 years (WHO, 2020b). However, as previous studies demonstrated, coronaviruses are thermolabile: SARS-CoV can be inactivated after incubation for 15 min at >75 °C, while MERS is inactivated after incubation for 1 min at 65 °C (Darnell et al., 2004; Leclercq et al., 2014). In a like manner, SARS-CoV-2 found to be inactive after 5 minutes incubation at 70 °C (Chin et al., 2020). These outcomes suggest that normal cooking temperatures (>70 °C) are sufficient for viral inactivation, but transmission from frozen food may still be possible; this is why thorough hand washing after handling raw food is imperative. Furthermore, the likelihood is even lower for foods (packaged or not) that are shipped over days at the room, frozen, or refrigerated temperatures (BfR, 2020). Additionally, according to Centers for Disease Control and Prevention (CDC) and Environmental Protection Agency (EPA), drinking water likewise food, is not considered as a way of the spread of SARS-CoV-2 and the typical water treatment methods are sufficient against the virus (CDC, 2020b; EPA, 2020).”

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7295520/

    • Fri, Jun 26, 2020 - 10:21pm

      #8
      mav12

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      Reply To: Washing fresh fruits and veggies to disinfect against Covid19

    I’m wondering what Chris Martenson thinks. Can’t imagine he grows all food, fruits..

    • Tue, Jun 23, 2020 - 09:21pm

      #6
      mav12

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      Washing fresh fruits and veggies to disinfect against Covid19

    Thank you guys for the follow-up, including Sparky1 and Mary 59 (pretty insightful).

    Yes, David thank you. As someone mentioned Vinegar is Acetic Acid, but it’s 5%, we need over 95%. Here, but there are other Chemical Companies that sell https://www.m-chemical.co.jp/en/products/departments/mcc/emulsifier/product/1206180_8006.html  (Well it’s Japan).

    I came across several studies, PubMed is my go-to source. H2O2 vapor https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7132520/

    The machine *Clarus L generator (Bioquell, Horsham, PA, USA)) which is sold out is expensive https://anacapaequipment.com/products/bioquell-clarus-l-hydrogen-peroxide-vapor-generator-td0190041-5621-c

     

    This study dives in, but no tests on food. “0.5% hydrogen peroxide or 0.1% sodium hypochlorite within 1 minute”

    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7132493/

     

     

     

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