Recent progress on the management of the industrial washing of fresh produce with a focus on microbiological risks

Sanitizers are an effective measure to maintain the microbiological safety of fresh produce process water. Proper water disinfection management is critical to avoid cross -contamination during the washing of fresh produce. Chlorine remains the most common sanitizer, and recent research deals, among other topics, with the comparison of different types of chlorine sources, optimization of doses for each product type and format, on-line monitoring systems, and mathematical modeling for process management. Peracetic acid (PAA) is the main industrial alternative but further research for the optimal dose and in-line monitoring and control systems is guaranteed. A plethora of other treatments are tested at a laboratory scale, but only a few are assessed under industrial conditions. Recent advances in the management of industrial fresh produce washing are presented and discussed.

Automated summary

Sanitizers, such as chlorine and peracetic acid, are essential for maintaining microbiological safety in fresh produce process water. Research is ongoing to optimize doses, develop online monitoring systems, and explore alternative disinfection options. Industrial advancements in fresh produce washing management are continuously being studied and discussed.