Alternatives to hypochlorite washing systems for the decontamination of fresh fruit and vegetables

Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films

“…It is possible that many intrinsic and extrinsic factors, such as water content, pH, storage temperature, relative humidity occurring within packaging conditions affecting microbial proliferation (Ahvenainen, 1996). Although, Cl has been used as an effective sanitizer over the world, the use of Cl in fresh produce has been forbidden in many countries (Betts and Everis, 2005) due to potential adverse environmental and health effects (Nieuwenhuijsen et al, 2000;Suslow, 1997). Therefore, many attempts have been made by researchers to identify alternative sanitizers to chlorine which would have no harmful effect on the environment and human health.…”

“…Parish et al (2003) also reported that the organochloride by-products formed by chlorine, such as trihalomethanes, are of great concern because of their carcinogenic properties and potential environmental impacts. Due to these facts, some European countries such as Germany, The Netherlands, Denmark, Switzerland, and Belgium have forbidden the use of chlorine in fresh produce (Betts and Everis, 2005). Additionally, the effectiveness of chlorine is highly dependent on the concentration, pH and temperature of the solution for its successful use.…”

Microbiological quality of fresh fruit and vegetable products in Catalonia (Spain) using normalised plate‐counting methods and real time polymerase chain reaction (QPCR)

“…chlorine-based washing systems, have been shown to have minimal effects, resulting in a <2 log 10 colony-forming units (CFU) g −1 reduction in bacterial numbers. 6 Furthermore, bacteria remaining in the contaminated produce after treatment will inevitably grow and spread throughout subsequent distribution. 7 -11 Breaking the protective epidermal barrier of fruits and vegetables by shredding or slicing increases nutrient availability and provides large surface areas that facilitate microbial growth and decrease product shelf-life.…”

Fate of Escherichia coli in apple and reduction of its growth using the postharvest biocontrol agent Candida sake CPA‐1

“…21 For these reasons, the use of hypochlorite-based systems for washing fresh products is already prohibited in various European Union countries such as Denmark and Germany. 22 The development of alternative control systems has been an active area of research but a limited number of agents suitable for use on fresh produce have been commercialised. 23 Chlorine dioxide, ozone, electrolysed water, acidified sodium chloride, peroxyacetic acid, hydrogen peroxide, trisodium phosphate, organic acids and biocontrol are among the most studied.…”

“…23 Chlorine dioxide, ozone, electrolysed water, acidified sodium chloride, peroxyacetic acid, hydrogen peroxide, trisodium phosphate, organic acids and biocontrol are among the most studied. 22 The use of protective cultures, biocontrol agents or antagonists, bacteriophages and bacteriocins could be an alternative to chemical treatments to reduce foodborne pathogens on fresh and fresh-cut fruits. 24 -27 Our laboratory has developed an alternative method for the use of chemicals in controlling postharvest diseases caused by the main fungal pathogens that affect pome fruits.…”