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Diverse microorganisms have been associated with fresh produce outbreaks thereby demonstrating the lack of an efficient washing and sanitizing protocol. Several chemical compounds are commercially available, where chlorine and its derivatives are very common, economical, and convenient alternatives. Chlorine‐releasing agents are widely used in the fresh and fresh‐cut produce industry to reduce microbial populations. The range of microbes killed or inhibited by chlorine‐based compounds is probably broader than that of any other approved sanitizer. However, in solution chlorine reactivity can be affected by pH and organic matter, but also by the produce surface properties. Furthermore, improper use of chlorine can affect the quality and shelf life of fresh and fresh‐cut produce. On one hand its underuse can provide no effect on microbial population, while its overuse can interfere with physiological, sensory …