This invention relates generally to the field of removing and/or reducing pathogens, such as viruses and/or bacteria, more specifically to removing foodbome viruses from fresh produce. More specifically, a formulation and method for removing viruses from fresh produce, including at least one surfactant, and a solvent are provided. Preferably, the formulation also includes at least one sanitizer, selected from a group comprising chlorine, hydrogen peroxide, quaternary ammonium compounds, organic acids, organic salts, organic bases, and a mixture thereof.Linvention concerne une formulation et un procédé permettant déliminer les virus dans un produit frais, ladite formulation contenant au moins un tensioactif ainsi quun solvant. La formulation contient de préférence également un désinfectant.
