Co-PI Schneider organized four visits to Florida tomato packinghouses to analyze wash water and tomatoes (pre- and post-wash). Chemical (pH, free Cl, ORP, turbidity, temperature, TDS, COD) and microbiological analysis were performed to evaluate the efficacy of chlorine sanitizer in preventing cross-contamination and reducing microbial load on the tomatoes. Laboratory experiments were also performed to find chlorination break point and stability of free chlorine in simulated wash water.