Preventing cross-contamination from wash water during vegetable processing by disinfection

Description

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.

Period	22 Mar 2018
Event title	Event Omgevingshygiëne, Technologie en Microbiologie: Microbiologie en Productveiligheid
Event type	Conference/symposium
Location	De Bilt, NetherlandsShow on map