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Sodium hypochlorite chlorine (Cl) and Phosphoric acid practices for iceberg lettuce washing

washing vegetable fruit sodium hypochlorite Phosphoric acid salmonella L. monocytogenes E. coli

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Ashfaq Hussain

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Posted 21 November 2021 - 04:34 PM

Hi All


We would like to share that we are used sodium hypochlorite chlorine (Cl) and Phosphoric acid inject in washing water. Washing iceberg lettuce sliced in it (as per experience 10-15ppm total chlorine / maintain water pH neutral (6-7) though acid automatic injection. Contact time 40- 60 seconds


I need reference of above contact time and ppm WHO.FDA OR FAO, and guideline of this, how much?


Target the bacterial load in final product RTU (free chlorine <1ppm) to eradicate the salmonella, E. coli and L. monocytogenes etc.



As per attachment the reference are insufficient


Prasant Prusty

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Posted 22 November 2021 - 06:32 PM

Please see this draft guidance from FDA: Guide to Minimize Food Safety Hazards of Fresh-cut Produce: Draft Guidance for Industry



Also tagged with one or more of these keywords: washing, vegetable, fruit, sodium hypochlorite, Phosphoric acid, salmonella, L. monocytogenes, E. coli

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