While conventional sanitizing agents, applied to produce with commercial-scale washing equipment, have the capability of achieving 1 to 2 log population reductions in contaminated produce, this option is not generally available for foodservice and consumer applications. Consumers and operators of delicatessens, restaurants, and other foodservice establishments do not have the technical skills or knowledge to prepare the more potent sanitizer solutions used commercially nor do they have access to commercial washing equipment. Duff et al.  developed an economic model to evaluate the potential cost-effectiveness of a disinfection program that targets high-risk food preparation activities in household kitchens. They concluded that such a program would be cost-effective. What options are available to consumers and foodservice managers so that they can provide some meaningful level of protection to their families or customers?
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