Irrigation water can serve as a vehicle for transporting pathogenic microorganisms, and numerous cases of bacterial infections from consumption of irrigated fresh produce have been reported in recent years. Chlorine-based disinfectants applied when produce is packed are widely used to control microorganisms. When applied properly, the chlorine products are effective. However, hazardous disinfection breakdown products can be formed, and chlorine disinfectants have high oxidant activity that can affect produce quality and pose a risk to food handlers. Quaternary Ammonium Compounds (QACs) are a disinfectant alternative for the washing of fruits and vegetables. They can control a great number of microorganisms, have low toxicity when used at recommended doses, and are stable in storage. The purpose of this work was to assess the disinfectant activity of QACs against Escherichia coli and Staphylococcus aureus under worst-case and average-case turbidity conditions, (2 and 100 nephelometric units); two disinfectant concentrations (100 and 200 mg/L; and two contact times (30 and 120 seconds). Our research showed that QACs were effective against both bacteria. The percentage reduction of Escherichia coli was significantly higher in the less turbid solution (P = 0.027), while turbidity did not affect the reduction of Staphylococcus aureus (P > 0.05). E. coli was more resistant to QAC treatment than S. aureus. Based on the data obtained we can conclude that QACs could be an alternative in washing processes of fruits and vegetables.

The purpose of this study was to compare chlorinated and ozonated water in reducing Salmonella typhimurium inoculated onto fresh ripe tomatoes. Surface-inoculated tomatoes were immersed/sprayed with chlorinated (200 mg l(-1)) and ozonated water (1 and 2 mg l(-1)) under 2 and 100 nefelometric turbidity units (NTU). Contact times were 120 and 30 s for immersing and spraying applications, respectively. Immersing in chlorinated water and low turbidity resulted in the most effective application with 3.61 log(10) bacterial reduction, while 1 and 2 mg l(-1) of ozone reduced 2.32 and 2.53 log(10), respectively. High turbidity and chlorine reduced the bacterial counts by 3.39 log(10), while 1 and 2 mg l(-1) of ozonated water and low turbidity reduced the bacteria by 1.48 and 1.92 log(10), respectively. Spraying chlorinated water reduced bacteria by 3 log(10), and ozonated water at 1 and 2 mg l(-1) reduced counts by 1.84 and 2.40 log(10), respectively. No statistical differences were found between chlorine and ozone (2 mg l(-1)) during spraying applications (p < 0.05). The use of ozonated water both in immersing and spraying applications is suggested when water turbidity remains low.

Water hyacinth was analyzed to determine its hemicellulose/lignin content, evaluating the conditions for the saccharification process with commercial microbial enzymes. Plant material, including leaves and stalks, was pretreated at several temperatures (100, 110, and 120 °C) with different sulfuric acid concentrations (0.5, 1.0, 1.5, 2.0, 2.5, and 3%) and residence times (0, 15, 30, 45, 60, 90, and 120 min). Total reducing sugars were measured by the dinitrosalicylic acid method. The optimum conditions that maximized the yield of reducing sugars included a pretreatment with 2% (v/v) sulfuric acid at 110 °C for 90 min. The optimum conditions for enzymatic saccharification used the commercial enzyme Celluclast at 50 °C for 24 h of hydrolysis. The maximum yield was 0.54 g of fermentable sugars per gram of biomass. Data demonstrated that E. crassipes is suitable as a raw material for products such as bioethanol; however, further fermentation studies are required.