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Int. J. Environ. Res. Public Health 2015, 12(8), 8658-8677; doi:10.3390/ijerph120808658

Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water

1
RIKILT - Wageningen UR (University and Research Centre), P.O. Box 230, 6700 AE Wageningen, The Netherlands
2
Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk B-8500, Belgium
*
Author to whom correspondence should be addressed.
Academic Editors: Mieke Uyttendaele, Eelco Franz and Oliver Schlüter
Received: 9 June 2015 / Revised: 15 July 2015 / Accepted: 17 July 2015 / Published: 23 July 2015
(This article belongs to the Special Issue Food Safety)
View Full-Text   |   Download PDF [298 KB, uploaded 24 July 2015]

Abstract

The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality. Process wash water disinfectants are applied to maintain the water quality during processing. The review examines the efficacy of process wash water disinfectants during produce processing with the aim to prevent cross-contamination of pathogens. Process wash water disinfection requires short contact times so microorganisms are rapidly inactivated. Free chlorine, chlorine dioxide, ozone, and peracetic acid were considered suitable disinfectants. A disinfectant’s reactivity with the organic matter will determine the disinfectant residual, which is of paramount importance for microbial inactivation and should be monitored in situ. Furthermore, the chemical and worker safety, and the legislative framework will determine the suitability of a disinfection technique. Current research often focuses on produce decontamination and to a lesser extent on preventing cross-contamination. Further research on a sanitizer’s efficacy in the washing water is recommended at the laboratory scale, in particular with experimental designs reflecting industrial conditions. Validation on the industrial scale is warranted to better understand the overall effects of a sanitizer. View Full-Text
Keywords: water disinfection; fresh produce; cross-contamination; chlorine; chlorine dioxide; peracetic acid; ozone; disinfection by-products; water quality water disinfection; fresh produce; cross-contamination; chlorine; chlorine dioxide; peracetic acid; ozone; disinfection by-products; water quality
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Banach, J.L.; Sampers, I.; Van Haute, S.; van der Fels-Klerx, H.I. Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water. Int. J. Environ. Res. Public Health 2015, 12, 8658-8677.

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