Help! I am stack.
How to put the right concentration of chlorine for desinfection of salads.
Which instruments are used?
How long?
How can I make sure my salad is free or reduced level of bacterias
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Hallo all,
thank you Simon for the roses...
aqueous solutions of sodium hypochlorite or hypochlorous acid are typically used to sanitize fresh fruits and vegetables.
For chlorinated water I found 200 microg/ml...in the literature.
Another method seems to be the following:
Chlorine dioxide (ClO2) gas generated by a dry chemical sachet was tested against foodborne pathogens on lettuce leaves. Lettuce leaves were inoculated with cocktail of three strains each of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium and treated with CLO2 gas for different times. Total ClO2, generated by the gas packs was 4.3, 6.7, and 8.7 mg after 30 min, 1 h, and 3 h of treatment, respectively. Inoculated lettuce leaves exposed to ClO2 gas for 30 min experienced a 3.4-log reduction in E. coli, a 4.3-log reduction in Salmonella Typhimurium, and a 5.0-log reduction in L. monocytogenes when compared with the control. The ClO2, gas sachet was effective at killing pathogens on lettuce without deteriorating visual quality. Therefore, this product can be used during storage and transport of lettuce to improve its microbial safety.A milder method is to use ozonated water:
ozonated water containing 5 ppm of ozone reduced viable aerobes in lettuce 1.5 log CFU/g within 10 min.Wherefrom you can get the instruments
Testing is done via common microbiological methods and counting cells...
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