Method for disinfection of fresh fruits and vegetables

Hi everyone,
does someone know some method for disinfection of fresh fruits and vegetables (green salad, tomato, apples, etc.), excluding special tablets for food disinfection?

Thanks!

Dear milan,

Welcome to the forum !

Yr query has a gigantic scope (book size ) and many related threads already exist on this forum. Different products may hv different specifics of course.

For some theory / extracts, can see this post / thread which is primarily on ISO 22000 but overlapped into yr query area -

http://www.ifsqn.com...dpost__p__34777

There are several other threads here more aligned to operational methods, particularly via NaOCl but including some others also. Could try searching vegetables, fruit, disinfection.

Rgds / Charles.C

Fruits and Vegetables that are to processed through cutting machines can be washed in a tank containing peroxyacetic acid at 30-80ppm.

Fruits and Vegetables that are to processed through cutting machines can be washed in a tank containing peroxyacetic acid at 30-80ppm.

Could you please tell me where you found this range. We produce fresh cut fruits and dip it with PAA 100 ppm. I cannot find correct range
Thank you

Dear mikysya,

Any reason why the level in yr parallel post for tomatoes was much higher (200ppm) ??

Does the supplier of yr documentation approving the chemical for food application not mention any recommended levels ? (Just curious )

Rgds / Charles.C

We have numerous processors using our Herbal-Active which is a natural food rinse and able to drop microbial load 7-log at a 1% solution. Herbal-Active is made from culinary herb extracts on Acacia gum and ihas broad spectrum action against all micro-organisms, bacteria, yeasts, moulds etc.

It has a clean, herbaceous aromatic profile which is undetectable of dipped produce. It is very effective. It does not react with chlorinated water to release free chlorine, it doesn't corrode equipment and workers find it extremely pleasant to use.