Ready-to-eat vegetables production with low-level water chlorination. An evaluation of water quality and of its impact on end products

D’Acunzo, Francesca; Cimmuto, Angela Del; Marinelli, Lucia; Aurigemma, C.; Giusti, Maria De

doi:10.4415/ann_12_02_08

Cited by 11 publications

(6 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Chlorine containing compounds Acidified sodium chlorite (ASC) (Doona et al, 2015;Fatica & Schneider, 2009;Sapers, 2009;Warriner & Namvar, 2013) Calcium hypochlorite (Delaquis & Bach, 2012;Sapers, 2009) Chlorinated trisodium phosphate (Doona et al, 2015) Chlorine (free) (Alvaro et al, 2009;Banach et al, 2015;Chaidez et al, 2012;Cook, Bertrand, Gantzer, Pinto, & Bosch, 2018;D'Acunzo, Del Cimmuto, Marinelli, Aurigemma, & De Giusti, 2012;Doona et al, 2015;Lee, 2013;Sapers, 2009;Warriner & Namvar, 2013) Chlorine (gas) (Sapers, 2009) Chlorine dioxide (aq. or gas) (Banach et al, 2015;Cook et al, 2018;Delaquis & Bach, 2012;Doona et al, 2015;Fatica & Schneider, 2009;Lee, 2013;Meireles, Giaouris, & Simões, 2016;Praeger, Herppich, & Hassenberg, 2018;Sapers, 2009;Warriner & Namvar, 2013) Sodium hypochlorite (Alvaro et al, 2009;Cook et al, 2018;Delaquis & Bach, 2012;Doona et al, 2015;Sapers, 2009) Bromine compounds Potassium bromide (Warriner & Namvar, 2013)…”

Section: Type Of Disinfectant Referencesmentioning

confidence: 99%

Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

Banach¹,

Hoffmans²,

Asselt³

et al. 2020

View full text Add to dashboard Cite

Cleaning and disinfection are used in several steps of the food supply chain to prevent crosscontamination and microbial contamination of the end product. However, the use of cleaning and disinfection agents may result in chemical residues in food products. Therefore, the aim of this research was to gain insight into the active ingredients used as cleaning agents and disinfectants, their efficacy and whether potential residues may result in human health risks. During phase I of this research insights were gained on the active ingredients used in cleaning agents and disinfectants applied in poultry, eggs, leafy vegetables, and sprouts supply chains as example food chains, making use of a literature study, monitoring data, questionnaires and interviews. After this first phase, the second phase of this study focused on the poultry supply chain. An expert study, using questionnaires and interviews, was held in order to get more information on the use and the most important active ingredients for human health risks in cleaning agents. Furthermore, with a literature study, the efficacy of active ingredients (log reduction of pathogens), the possible by-products, and the toxicity of active ingredients was established for disinfectant. Phase I: LegislationOnly chemicals that are registered under Registration, Evaluation, Authorization and restriction of Chemicals (REACH) can be used in cleaning and disinfection products. The regulation of disinfectants within the European Union (EU) is more extensive compared to cleaning agents, as additional safety assessments are explicitly needed for the intended use of the disinfectants(Regulation (EU) No 528/2012 -Biocidal Products Regulation (BPR)). First, European Chemicals Agency (ECHA) performs a safety assessment on the level of solely the active ingredients. Secondly, another safety assessment has to be performed on the complete biocidal product under the responsibility of the Member States.In the Netherlands, the Board for the Authorisation of Plant Protection Products and Biocides (College voor de toelating van gewasbeschermingsmiddelen en biociden -Ctgb) is responsible for the authorisation of disinfectants. The Ctgb evaluates whether the intended use of the product is safe for humans, animals and the environment. Phase I: Cleaning and disinfection in poultry, egg, leafy vegetables and sprouts chainsA literature study, questionnaires and interviews, as well as the Ctgb database were used to establish a long-list of cleaning agents consisting of 37 active ingredients and of disinfection agents consisting of 42 active ingredients possible used for cleaning and disinfection in the Netherlands in poultry, egg, leafy vegetables and sprouts chains. Although a prioritisation of active ingredients in cleaning agents on risk of possible residues in food products was not possible, a long-list of disinfection agents was prioritised into a so-called intermediate list of 18 active ingredients. Disinfectants that were authorised by Ctgb but for which human health risks could not be exclu...

show abstract

Section: Type Of Disinfectant Referencesmentioning

confidence: 99%

Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

Banach¹,

Hoffmans²,

Asselt³

et al. 2020

View full text Add to dashboard Cite

show abstract

“…In Italy, for example, market analysis of fresh‐cut product sales indicated that, over a span of 10 years, consumption had increased by more than 200%. The turnover of ready‐to‐eat (RTE) market in 2011 was approximately $862 million, with a positive trend of 4.4% . Also, from July 2011 to July 2013, the number of households that consumed fresh‐cut products further increased from 15.8 million to 17 million (http://www.beverfood.com).…”

Section: Introductionmentioning

confidence: 99%

Quality of fresh‐cut products as affected by harvest and postharvest operations

2018

View full text Add to dashboard Cite

There is a rising demand for fresh-cut convenience products with high quality and nutritional standards that needs to be met by the fresh-cut industry. It is well known that harvest and postharvest handling of fresh produce has a paramount impact on its quality and storage, although most of the existing literature has focused on these impacts related only to fresh produce that is destined for the final consumers. Indeed, current harvest methods and postharvest technologies have improved fruit and vegetable handling and distribution processes by slowing down physiological processes and senescence. Nonetheless, these technologies and methods may influence the quality of fresh produce as raw material for fresh-cut processing as a result of the dynamic responses of fresh produce to handling procedures and treatments. Here, we review the existing literature on the challenges facing the fresh-cut industry, focusing on the impact of harvest, maturity, and handling of fruit and vegetables on the quality of raw materials, as well as the implications for fresh-cut products. The review also highlights areas for further research with the aim of enhancing the sensorial, nutritional and biochemical quality of such products. © 2018 Society of Chemical Industry.

show abstract

“…Each processing step during production of RTE vegetables plays an important role for the quality of the final product, but the washing steps are key steps, as they remove dirt and cells exudates from harvested produce, and reduce the microbial population from their surface (D'Acunzo, Cimmuto, Marinelli, Aurigemma, & Giusti, 2012). However, if contaminated, wash water can become a source of cross-contamination, causing transfer of pathogenic and non pathogenic microorganisms from contaminated to non-contaminated batches .…”

Section: Discussionmentioning

confidence: 99%

“…Accessed 21.01.2015. D'Acunzo, F., Cimmuto, A. D., Marinelli, L., Aurigemma, C., & Giusti, M. D. (2012.Ready-to-eat vegetables production with low-level water chlorination.…”

mentioning

confidence: 99%

Vegetais minimamente processados prontos para o consumo: influência da etapa de desinfecção na inativação de <i>Salmonella</i> Typhimurium, na ocorrência da contaminação cruzada e na avaliação quantitativa de risco microbiológico em relação a este patógeno

Maffei¹

View full text Add to dashboard Cite

show abstract

Ready-to-eat vegetables production with low-level water chlorination. An evaluation of water quality and of its impact on end products

Cited by 11 publications

References 39 publications

Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

Cleaning and disinfection in the poultry, eggs, leafy greens and sprouts supply chains

Quality of fresh‐cut products as affected by harvest and postharvest operations

Vegetais minimamente processados prontos para o consumo: influência da etapa de desinfecção na inativação de <i>Salmonella</i> Typhimurium, na ocorrência da contaminação cruzada e na avaliação quantitativa de risco microbiológico em relação a este patógeno

Contact Info

Product

Resources

About