6533b85afe1ef96bd12b8a2d
RESEARCH PRODUCT
Virucidal effect of high power ultrasound combined with a chemical sanitizer containing peroxyacetic acid for water reconditioning in the fresh-cut industry
María V. SelmaGloria SánchezGloria SánchezRosa AznarRosa AznarPatricia Elizaquívelsubject
chemistry.chemical_classificationMicrobial safetyChemistrychemistry.chemical_elementPulp and paper industrychemistry.chemical_compoundHand sanitizerWastewaterChlorineOrganic matterHydrogen peroxideHigh power ultrasoundFood ScienceBiotechnologydescription
The use of chlorine-based sanitizers is widespread throughout the fresh produce industry in the process water to maintain microbial safety of produce, avoid cross-contamination and recycle water. In this study, alternative disinfection technologies were investigated due to the negative reports showing chlorine instability in the presence of organic matter and the undesirable by-product residues. Tsunami ® (15.2% peroxyacetic acid and 11.2% hydrogen peroxide) and high-power ultrasound (HPU, 0.56 kW/l, 20 kHz), alone or in combination, were evaluated in lettuce process water analyzing their ability to reduce MNV during either produce washing or water recycling. PAA concentrations of 6.4, 12.8 and 16 mg/l as well as HPU were insufficient for application in the produce washing tank where a rapid MNV inactivation is required. In contrast, a complete rapid inactivation of MNV (7.4 log TCID50) was recorded
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2015-06-01 | Food Control |