“…Some physical control measures including irradiation or pulsed UV light as well as certain biological means of control such as the use of bacteriophages or biocontrol agents have achieved reductions in experimental studies using L. monocytogenes (or other bacteria that may e6 log 10 cfu (Akbas & Olmez, 2007;Baert et al, 2009;Bari, Inatsu, Kawasaki, Nazuka, & Isshiki, 2002;Bari et al, 2003;Beuchat et al, 2004;Beuchat & Brackett, 1990;Beuchat et al, 1998;Burnett et al, 2004;Delaquis, Stewart, Cazaux, & Toivonen, 2002;Deza et al, 2003;Francis & O'Beirne, 2002;Hellstrom et al, 2006;Lang et al, 2004aLang et al, , 2004bLee, Yun, Fellman, & Kang, 2002;Li, Brackett, Chen, & Beuchat, 2002;Rodgers et al, 2004;Ruiz-Cruz et al, 2007;Stopforth et al, 2008;Su & D'Souza, 2012;Szabo, Simons, Coventry, & Cole, 2003;Udompijitkul et al, 2007;Walter et al, 2009;Wei et al, 2005;Zhang & Farber, 1996) Potassium hypochlorite is exempted from the requirement of a tolerance in or on all commodities (40 CFR 180.1300) Calcium hypochlorite is exempt from the requirement of a tolerance when used preharvest or postharvest in solution on all raw agricultural commodities and on grape when used as a fumigant postharvest by means of a chlorine generator pad (40 CFR 180.1054) Sodium hypochlorite is exempted from the requirement of a tolerance for residues and when used in accordance with good agricultural practices as a seed-soak treatment in the growing of the raw agricultural commodities vegetables, brassica, leafy , group 5 and radish, roots and radish, tops (40 CFR 180.1235;40 CFR 180.1070) Not all substances with chlorine are authorized as antimicrobials in the U.S. Calcium hypochlorite is authorized as food contact substance for use as an antimicrobial agent in water used to process fruits, vegetables, nuts, meat, and poultry and in pretreatment of water used in the manufacture of beverages...…”