Advances in postharvest sanitizing regimes for horticultural produce

Description

Fresh and fresh cut fruits and vegetables are occasionally contaminated with foodborne pathogens, which has led to numerous recalls and outbreaks of foodborne illness, affecting consumer confidence. Leafy greens are more difficult to decontaminate from foodborne pathogens than other types of fresh produce, and the internalization of these pathogens into the tissue of fresh produce also impedes the efficacy of sanitizers. This chapter describes the use of sodium hypochlorite, peracetic acid, chlorine dioxide, electrolytic oxidizing water, acidified sodium chlorite and ozone as sanitizers of leafy greens. The chapter describes their modes of action as well as their effectiveness and potential drawbacks in inactivating foodborne pathogens or native background microbiota.

Table of contents

1 Introduction 2 Chlorine in the form of sodium hypochlorite (NaOCl) yielding hypochlorous acid (HOCl) 3 Chlorine dioxide 4 Acidified sodium chlorite 5 Peroxyacetic acid (peracetic acid) 6 Electrolyzed oxidizing water 7 Ozone (O3) 8 Conclusion 9 Acknowledgements 10 Where to look for further information 11 References