Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid.
作者： S. Van Haute , F. López-Gálvez , V.M. Gómez-López , Markus Eriksson , F. Devlieghere
DOI: 10.1016/J.IJFOODMICRO.2015.05.020
关键词:
摘要: A methodology to i) assess the feasibility of water disinfection in fresh-cut leafy greens wash and ii) compare disinfectant efficiency disinfectants was defined applied for a combination peracetic acid (PAA) lactic (LA) comparison with free chlorine made. Standardized process water, watery suspension iceberg lettuce, used experiments. First, PAA+LA evaluated recycling. In this case added standardized inoculated Escherichia coli (E. coli) O157 (6logCFU/mL). Regression models were constructed based on batch inactivation data validated industrial obtained from green processing plants. The UV254(F) best indicator PAA decay as such E. PAA+LA. increased decreasing pH. Furthermore, efficacy assessed be within washing tank, using dynamic continuous influx organic matter tank. contamination adequately estimated by developed model that assumed knowledge residual sufficient estimate microbial contamination, regardless physicochemical load. Based results, seems better suited than disinfecting high load but higher is necessary due slower kinetics when compared chlorine.
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