Sanitation of fresh green asparagus and green onions inoculated with Salmonella

摘要: The absence of good agricultural and manufacturing practices in the production postharvest handling fresh produce, such as green asparagus or onions increase contamination risk by biological hazards like Salmonella. objective this work was to investigate efficacy chlorine (200 250 ppm), hydrogen peroxide (1.5% 2%), lactic acid 2%) sanitisers during different exposure times (40, 60, 90 s) on reduction Salmonella enterica subspecie serovar Typhimurium inoculated onions. Washing with clean water only reduced < 1 log 10 CFU/g both vegetables. most effective sanitiser evaluated for disinfection appeared be 2% reducing growth close 3 CFU/g. Hydrogen least agent reduction. No effect observed time product up seconds. These results confirm that could used an alternative sanitation.