Fresh Produce Sanitisation Rinse

Hello

My company are developing a new product (still in concept) of a prepared root veg - to prevent spoilage, we're looking into sanitisation rinses or sprays.

I know chlorine is used a lot in this way but what else is out there? We currently treat our private water supply with chlorine dioxide to make it potable so a higher dose of this would be the simplest method for us...

What does your company use as a rinse?

What are the pros/cons of this chemical?

Best regards

John

​Hi, I work with potato produce products and prepared whole peeled potatoes as well.

​We used to rinse with Sodium Hypochlorite for decontamination for the prepared potato products, but we moved to Tsunami 100  recently (it is slightly more expensive) but you will use less (only 60ml needed to obtain 30-80ppm) and remains consistent throughout the day as we test the concentration of this per batch to verify and the microbial kill is far more significant than using chlorine as we have validated this over trials also and summarised this.

​The validation and trial work surrounding Tsunami100 (Ecolab chemical) is widely available on the internet if you search and seems to be popular, with the exception that it is costly, but if you calculate how much you require per day in comparison to using the chlorine and weigh up the pros (microbial reduction) you can justify this higher cost. Do research the H&S aspects of using this chemical as it needs to be stored in a certain manner (ECOLAB will guide you once you purchase it and you will obtain the MSDS and Specs anyway) and ensure it is linked up to a dosatron to pump in the required amount into your process, so that staff do not need to manually handle the chemical.

I hope this is of some help to you? as it helps knowing other companies have trialled other chemicals and can give you real life feedback.

regards,

Danielle

Hi John,

Aspects of yr OP query have received considerable study. Some background - 

Fresh cut produce sanitation.pdf   365.81KB   79 downloads

Thank you Danielle & Charles C.

I've done a bit more online research into using Chlorine Dioxide as a fresh produce 'wash' (since we already use it onsite to treat the private water source). I now have the task of finding the best way to use chlorine dioxide. the way I see it there is 4 options;

1. a 'bath' of the peeled swede prior to prepping
2. a 'bath' of the fully prepped swede
3. a spray/rinse of the peeled swede
4. a spray/rinse of the fully prepped swede

If possibly the simplest & most cost effective route, is to use it as a spray, however I am conscious of the contact time required to make chlorine dioxide effective.

Best regards

John

_{Hello Danielle,}

_{May I know what the chemical composition of Tsunami 100?}

Thank you,

redfox

_{Hello Danielle,}

 

_{May I know what the chemical composition of Tsunami 100?}

 

Thank you,

redfox

Hi redfox,

see attached -

Tsunami 100.pdf   89.14KB   34 downloads

Tsunami 100, safety data sheet.pdf   171.68KB   19 downloads