Abstract
Postharvest contamination of produce by microorganisms imposes a significant food safety risk because of minimal processing of fresh produce following harvesting. Washing of produce, although cleaning the surface, can significantly increase the risk of cross-contamination. Similarly, inadequately sanitized food contact surfaces can also pose a significant food-safety risk. Addition of sanitizers in washwater can lower this risk and improve food safety. Various chlorine-, acid-, and alcohol-based sanitizers are allowed for postharvest washing of organic produce and for sanitization of food contact surfaces. This chapter describes the application of these sanitizers, and their effectiveness and limitations.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
