Potential problems include post-harvest rot and decay microorganisms, such as spoilage bacteria and yeast, Botrytis, penicillium and mucor as well as foodborne pathogens, such as E.coli, Cyclospora, Listeria, and Salmonella.Ĭhlorine can be used in wash water for apples, nectarines, plums, cherries, grapes (or muscadines), leafy greens, peppers, tomatoes, peas, melons, cabbage, green onions, cucumbers, zucchini squash and root vegetables, like carrots, sweet potatoes and others.ĭo not wash or disinfect berries, such as strawberries, blueberries, blackberries or raspberries. Sanitizers must be used to minimize cross-contamination if the produce is washed together in a dump tank. Washing techniques and quality of water may affect the safety of the produce. Washing fresh produce with potable water treated with a sanitizing agent can reduce microorganisms and pathogens that may be on the surface of the produce.
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