Sodium hypochlorite practices for fruit/vegetable washing

a.o.a

i want sodium hypochlorite  standard practices for fruits and vegetable washing.

i need referance of sodium hypochlorite WHO.FDA OR FAO.and guideline of this, how much quantity we can use ?plz share with me my email id is

a.o.a

i want sodium hypochlorite  standard practices for fruits and vegetable washing.

i need referance of sodium hypochlorite WHO.FDA OR FAO.and guideline of this, how much quantity we can use ?plz share with me my email id is

W.S

Waqas, its between 50 to 200 PPM, however you need to assure there is always available free chlorine available in processing water to assure sufficient sanitation is taking place.

Go through the link: http://www.fao.org/d...9e/i1909e00.pdf

and read this book, here you can find much about your question.

Best of luck

Hi everybody,

                      i want to make to raw material specification for sodium hypochlorite, which we are using for water disinfection. can anyone give me specification. thanks for advance.

 

Regards,

kishor 

Hello Kishor

In addition to charles given link, please see the attached file; it may help to answer your question.

Kind regards

Hello Kishor

In addition to charles given link, please see the attached file; it may help to answer your question.

Kind regards

Sorry, no file.

Note current posts relate to Post5, not the OP. I probably should have started a new thread. :smile:

I may add that for veggie washing, you may have better luck with PAA as it will not degrade as rapidly as chlorine. If you dose to 50 ppm, even though you are adding an organic matter + bacteria load, you will use less in the long run.

It also is not corrosive, and you are left with essentially vinegar and hydrogen peroxide. 

https://www.foodsafe...-food-industry/

https://cvp.cce.corn...sion.php?id=298

thanks to all

I may add that for veggie washing, you may have better luck with PAA as it will not degrade as rapidly as chlorine. If you dose to 50 ppm, even though you are adding an organic matter + bacteria load, you will use less in the long run.

 

It also is not corrosive, and you are left with essentially vinegar and hydrogen peroxide. 

 

https://www.foodsafe...-food-industry/

https://cvp.cce.corn...sion.php?id=298

 

Thanks Scampi Sharing bundle of information the effective replacement of Hypochlorite.

Just a question if you are using already in your process, how is the smell of Paracitic acid in process environment and on the product?

I really heard a lot and might go on trial, however worried about the team working, since acetic acid smell for some people is extremely un acceptable.

Kind regards

 

Thanks Scampi Sharing bundle of information the effective replacement of Hypochlorite.

Just a question if you are using already in your process, how is the smell of Paracitic acid in process environment and on the product?

I really heard a lot and might go on trial, however worried about the team working, since acetic acid smell for some people is extremely un acceptable.

Kind regards

I've run 75ppm in a poultry chiller, and first thing in the morning there is a normal smell of vinegar, like you'd just used it to wash windows at home yesterday if you know what I mean. 

Now I work in a pickle place, and we pack with 12% vinegar mixed with potable water. Once you enter the room, you cannot really smell it anymore. Hydrogen peroxide doesn't really have an odour.

I would suggest in the beginning that you monitor the levels closely. If the dosatron starts dumping (malfunction) you want to know sooner than later.

My suggestion would be to have the sales rep come to your facility to talk about using it first. Allow them total access to the facility and any data you may have on the water microbial load as well as historical data on your finished good

A lot of people do not want to use it because of it's "higher cost", but if you don't have dose all day, it actually works out less expensive

Poultry wash tank as an example, would be dosed at 2 am when it was filled to ~75 ppm and at 11 pm when it was emptied, it would still register at 5 ppm after chilling ~8000 carcasses

Hope this helps

I use this as a reference

It's a popular topic -

http://www.ifsqn.com...g-sanitisation/

http://www.ifsqn.com...its-vegetables/

http://www.ifsqn.com...-bulk-coleslaw/

http://www.ifsqn.com...are-experience/

http://www.ifsqn.com...-dairy-product/

@ wrighty

thks for the classic reference which may well still be in use.

a maybe slightly (2009) newer general review here (Note peracetic acid = peroxyacetic acid) -

fresh-cut produce sanitation-wash water disinfection.pdf   565.43KB   53 downloads