MtnMama is definitely on the right track here (although technically the soaking requires 5 minutes)
We used to use MicroDyn for everything, but have recently discovered that it's not much better than a water rinse. Yikes!
Some things us extranjeros need to think about:
Bacteria - fecal, salmonella, listeria, campylobacter. Mexican chicken is actually 3X safer than US chicken for salmonella and campylobacter. Most everything else is a higher risk in places south of the U.S. Some of you have indicated you think a water rinse is sufficient. Your individual experience merely indicates that you've been lucky. For an in-depth read on the true statistics and science behind why only a bleach dilution is sufficient to kill things, here is a good, long and thorough discussion:
Salmonella & Parasites: Food Contamination in Mexico
Bon appetit!