- Chlorine (2000 ppm, 5 min, RT)
- ? 5 log reduction of Salmonella on alfalfa sprouts
- Gandhi et al. 2001. J. Food Prot. 64: 1891-1898
- Chlorous acid (HClO2) (268 ppm, 10 min)
- ? 5 log reductions of Salmonella and L. monocytogenes on mung bean sprouts, no change in visual quality during storage at 4oC for 9 days
- Lee et al. 2002. J. Food Prot. 65: 1088-1092
- Note: Regulatory approvals required