Chlorination management in commercial fresh produce processing lines

Despite all the information available and the fact that the fresh produce industry has been active for more than 30 years, chlorination management of process wash water (PWW) still needs to be further optimized. It is necessary to adjust the chlorination management to the demanding goals of avoiding...

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Bibliographic Details
Published in:Food control 2019-12, Vol.106, p.106760, Article 106760
Main Authors: Tudela, Juan A., López-Gálvez, Francisco, Allende, Ana, Gil, María I.
Format: Article
Language:English
Subjects:
Antimicrobial treatment
Chlorate
Disinfection by-product
Leafy vegetable
Microbial safety
Processing wash water
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Summary:Despite all the information available and the fact that the fresh produce industry has been active for more than 30 years, chlorination management of process wash water (PWW) still needs to be further optimized. It is necessary to adjust the chlorination management to the demanding goals of avoiding microbial cross-contamination and the presence of disinfection by-products (DBPs). In the present study, two commercial processing plants were examined, and the impact of chlorination management was studied by comparing two chlorine sources (chlorine gas and liquid chlorine) under manual and automatic control procedures. The effect of the reduction of water replenishment rates, product type and cut size, as well as product rinse, were also evaluated. Results showed that there was no presence of chlorate in PWW (
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2019.106760