Can anyone describe sanitization procedure of Fruits & Vegetables
Hi dear all,
I want to know the different procedures and method of sanitization of fruits and vegetables to reduce the microbial load.
Regards,
Rajnish
Hi dear all,
I want to know the different procedures and method of sanitization of fruits and vegetables to reduce the microbial load.
Regards,
Rajnish
It depends on what you mean by sanitization but the generic answer will probably be a book on Processing fruits and vegetables.
Rgds / Charles.C
CAN WE DO SANITIZATION THROUGH VINEGAR, IF YES THEN WHAT SHOULD BE THE CONCENTRATION
CAN WE DO SANITIZATION THROUGH VINEGAR, IF YES THEN WHAT SHOULD BE THE CONCENTRATION
Sanitization = ? 6D/L.monocytogenes ?
Process ?
leafy vegetables, bean sprouts, melons ?
Rgds / Charles.C
Hello sheoran.rajnish,
Commonly used sanitizers for treatment of fresh fruit and vegetables include:
• Halogens (e.g. chlorine (100-200ppm), chlorine dioxide, iodine, bromide);
• Ionic compounds (e.g. trisodium phosphate TSP, quaternary ammonium compounds, organic acids);
• Active oxygen compounds (e.g. hydrogen peroxide, peracetic acid, ozone);
• Irradiation and pulsed light treatments (e.g. ionizing radiation, UV
light, infrared);
• Hurdle technology (multiple above-mentioned procedures that supplement and enhance each other).
The effectiveness of each individual method of sanitization is influenced by many factors, including water temperature, pH, contact time, organic matter content and surface morphology of the produce.
Attached below the document which contains topic on cleaning and sanitising of fresh fruitd and vegetables,
Attached Files
Dear Sushil,
Thks for the input.
So how about vinegar ? (an organic acid)
Rgds / Charles.C
PS - the mentions seem rather antique, perhaps abandoned ? -
Although organic acids have had limited use with produce, washes and sprays
containing organic acids have been used successfully to disinfect meat. Because
the addition of organic acids directly or in washes can lead to reductions in
pathogenic microorganisms, applying vinegar or lemon juice holds promise as an
inexpensive treatment for decontamination of fresh fruits and vegetables (Castillo
and Escartin, 1994; Zhang and Faber, 1996)
added - (Just noticed the article is 2002 so maybe not ?)
Dear sheoran.rajnish,
As previously noted, the context is relevant.
eg -
http://www.bestfoodf...t/fruit-vinegar
http://www.fda.gov/F...s/ucm091363.htm
(details on use of organic acids / practical info. but refs mostly pre-2000)
Acetic acid is approvable for "organic" purposes. It is also a constituent of other so-called "New Generation" commercial products, eg -
farm cleaning-sanitizing guide, 2013.pdf 2.63MB 83 downloads
(note the word "minimize" for microbial reduction)
Rgds / Charles.C
I do not believe any solution is considered a kill step, all just lower the potential microbial load. An important consideration is if your wash water sanitizer is not working properly it may be spreading contamination.
What type of fruit and/or vegetable are you sanitizing? I can provide some feedback with this information.
Dear sheoran.rajnish,
Was the information in previous posts of any value ??
Rgds / Charles.C
has little value,
Is anyone using vinegar as sanitizing agent for vegetables like potato/bottle gaurd, tomato/pumpkin? If using, at what concentration it is effective?
As someone with an extensive background in produce, most major companies are not using vinegar and are unlikely to especially after the cantaloupe debacle in Colorado. The usual cleaners are chlorine and Hydrogen peroxide-peracetic acid wash. Each with their own advantages and disadvantages. But the liability alone means that most are going to stick with tried and true. While the vinegar may have some appeal to those interested in organic, vinegar does not enough history or trial yet.
has little value,
Dear sheoran.rajnish,
Sorry about that.
Your comment does appear to be a reasonable summary of opinions regarding the sole use of vinegar on a commercial scale.
Rgds / Charles.C