The use of chlorination and alternative sanitizers in the produce industry.
2009
Fatica, M. K. | Schneider, K. R.
Food safety with respect to fresh produce has become an increasing concern as the incidence of produce-related food-borne illness outbreaks rises. The method of combating possible pathogens on the produce products is the implementation of an effective sanitation and washing system. The proper use of sanitizers should reduce the overall microbial load on the produce and decrease the incidence of cross-contamination. This review analyses the antimicrobial activity, efficacy, mode of action and associated hazards of chlorine- and non-chlorine-based sanitizers and their applications in the produce industry. The most commonly used sanitizer in produce processing is currently chlorine, specifically sodium hypochlorite. The antimicrobial limitations and associated hazards of the sanitizer have led to the investigation of both chlorine-based and non-chlorine-based alternative sanitizers including chlorine dioxide, acidified sodium chlorite, acid sanitizer, peroxyacetic acid, hydrogen peroxide and ozone.
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