*7.2.1.2 Bleach (sodium hypochlorite: NaClO)*

Bleach is used as a disinfectant of choice because of its moderate cost, ease of use and safe and environmentally friendly nature [127]. Eighteen percent of families in Lomé used NaClO to disinfect vegetables. Washing tomatoes and endives with NaClO (17.8 mg/l) solution for 10 min reduced the rate of faecal coliforms, *Enterococci* and *Pseudomonas* by more than 95% [68]. Disinfection of lettuces leaves in Mali for 5(0.00855 ppm), 10(0.00570 ppm) and 15 min (0.00285 ppm) in NaClO solution led to 2.5, 2.8 and 3.5 log reduction in faecal coliforms and complete elimination of *Salmonella* spp. [125]. However, the same authors [128] previously obtained complete disinfection of lettuce by using 2.6 mg/l of bleach for 15 min, which did not affect its quality and the chlorine residues on the produce was less than the maximum acceptable value (5 mg/l) in drinking water [129]. Using sodium hypochlorite at higher concentrations may give much better results, but have toxic effect on the human body cells [51].
