Editor’s note: The following post was originally published on Green and Clean Mom. “Green & Clean Mom can inspire you to try a little harder, be a catalyst for change and to offer you some new tips and news on how to be the green, sexy and sassy mom…I know you are!”
An email came to me, warning me that baby carrots are dipped in chlorine. They are made from deformed carrots, peeled and then dipped in a high solution of chlorine to keep them from turning white and being deemed, “bad”. This made me scratch my head. Food dipped in chlorine that I am feeding my children, who love baby carrots. Thus the research began. Could this be true?
I hate to say it but, yes.
When a baby carrot turns white they call this, “white blushing” and often times this “white blushing” causes the bags of carrots to pulled from the shelf and thrown away. Consumer waste. To prevent this consumer waste the carrots are then dipped in the chlorine.
To date, white blush has been controlled primarily by washing freshly processed carrots with chilled water, usually in a hydro cooler, followed by refrigeration and/or by packaging of the freshly processed carrots in specialized containers, including some that maintain modified atmospheres within the containers. Chlorine has also been added to the chilled water treatments for sanitation purposes, and primarily to control microbial bacteria growth on the processed carrots. However, depending upon the above variables, the onset of white blush may only be delayed for a few days. Therefore baby carrots tend to have a shorter shelf life.
Read the rest of this post on baby carrots (Michael Pollan calls them carrot bullets) on Green and Clean Mom!
Image: Dan4th on Flickr under a Creative Commons License