Concerns about traditional chlorination have led to the exploration of alternative postharvest disinfection methods for produce. Several options are discussed, including chlorine dioxide, which is a stronger oxidizer than chlorine but requires on-site generation and is expensive, and ozone, another strong oxidizing agent whose activity is unaffected by water pH but is difficult to manage safely. Peroxyacetic acid has been recently approved for use on produce by the California DPR but must be rinsed off afterward, while other options like sodium hypophosphite, sodium sulfite (which is prohibited by the U.S. FDA), and UV-C are also being considered or utilized, with UV-C being a chemical alternative for water disinfection that depends on clean water. Overall, the text highlights the search for effective and safe alternatives to chlorine, noting their varying effectiveness and regulatory statuses, such as the difference in efficacy between HOCl, O3, and ClO2 and how HOCl efficacy is impacted by pH.