There is described a method for the decontamination of (whole) fruit and/or vegetables comprising: (i) an optional first step of pre-washing the fruit and/or vegetables in high concentration of the decontaminant to deal with heavy spoilage； (ii) washing the fruit and/or vegetables in a low concentration of the decontaminant to deal with any residual microbial presence； wherein the decontaminant comprises an acidulant, such as sodium hydrogen sulphate, citric acid, lactic acid and tannic acid
