In order to create thinner vegetables, baby carrots are planted closer together than traditional carrots. In as little as 120 days from planting, the carrots are dug up and trucked to the processing house to be cut and peeled. But before packaging, all carrots receive a brisk scrub accompanied by a chlorine bath.
Wait, what? Chlorine, you say, as in the same chemical you put in your pools?
Borda says Grimmway Farms, whose labels include Cal-Organic, uses a chlorine solution on all its carrots – organic and non-organic -- to prevent food poisoning, before a final wash in water. Grimmway says the chlorine rinse is well within limits set by the EPA and is comparable to levels found in tap water.
Ashley Bade, nutritionist and founder of Honest Mom Nutrition, says the chlorine bath is a standard practice in many pre-cut food items. “The chlorine-water solution is a needed step in the process to limit the risk of food-borne illnesses such as E.coli,” she says.
Yet the controversy over chemical rinsing has caused a minor uproar among organic communities and concerned parents wanting to rid their children’s lunchboxes of potentially dangerous chemicals. (Read more.)Share