Activity: Talk or presentation › Public lecture/debate/seminar › Other
Fresh produce washing is a critical step to help ensure food safety. However, it remains a challenge since there are no effective disinfection strategies to eliminate pathogens while retaining product quality. As a consequence, washing can provide the opportunity for pathogenic cross-contamination. This lecture focuses on disinfection of the water used during the processing of vegetables, with examples highlighting the use of chlorine dioxide and peracetic acid.