Sodium hypochlorite chlorine (Cl) and Phosphoric acid practices for iceberg lettuce washing
Started by Ashfaq Hussain, Nov 21 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
Attached Files
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
Sodium Metabisulphite: Food additive or processing aid in potato production?
Supplier reducing sodium in product - still have old packaging film on hand
Sodium Hydroxide Lead Time in the UK
Sodium Caseinate INS Number?
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Please see this draft guidance from FDA: Guide to Minimize Food Safety Hazards of Fresh-cut Produce: Draft Guidance for Industry
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
Sodium Metabisulphite: Food additive or processing aid in potato production?
Supplier reducing sodium in product - still have old packaging film on hand
Sodium Hydroxide Lead Time in the UK
Sodium Caseinate INS Number?
Safe Levels of Sodium Metabisulfite
Sodium content in water used as an ingredient
Do I need to consider the sodium benzoate as one my CCPs
How to measure sodium nitrite content in dry brine mix?
Application of sodium metabisulfit for seafood production