Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables

摘要: Publisher Summary This chapter focuses on the alternatives to hypochlorite washing systems for decontamination of fresh fruit and vegetables. It presents that chlorine-based are currently used by a majority (76%) produce manufacturers purposes. Typically, with 100 ppm total solution will achieve 1–2 log (90–99%) reduction in levels general microbial groups, is, Aerobic Plate Count (APC) or Enterobacteriaceae. In many cases, level achieved vegetable salad crops is only marginally better than using potable water alone, however, has advantage it reduces contamination wash waters thus prevents re-introduction undesirable microorganisms onto washed produce. Despite fact have been years, there still appears be lack knowledge throughout industry about how fully optimize these systems. was found users did not adequately control present pH solution. These factors can great impact efficacy terms achieved. The provides brief overview limitations