|
|
July 1998DISINFECTION OF PRODUCE WASHWATERThe last several years have brought an increasing outbreak of foodborne illnesses from pathogens on fresh fruits and vegetables. Pathogens can be transported on produce from the field or packing line to the consumer. Foodborne illness outbreaks can lead to hospitalization or death of the consumer. The Council for Agricultural Science and Technology (CAST) estimated that as many as 9,000 deaths and 6.5 to 33 million illnesses in the US each year are food-related.1 In some of these cases, poor sanitation management in the produce industry is to blame. A pathogen is a disease or injury causing microorganism. A microorganism is any yeast, mold, bacteria, protozoa, or virus. P athogens of interest in the fresh produce industry include E. coli, Cyclospora, Salmonella, and Hepatitis. As a result of increasing illness outbreaks, actions on the federal level are being taken. Recently, three federal notices were introduced.2,3,4 The USFDA Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables will create a large impact on the fresh fruit and vegetable industry. Its topics include microbial hazards and their control in applications of water, manure and municipal biosolids, sanitation and hygiene, and traceback. Anything that comes into contact with fresh produce has the potential to contaminate it. Water contacts produce in applications such as irrigation, pesticide and fertilizer application, rinsing, cooling, washing, waxing, and transportation. The source and quality of agricultural water must be assessed for any of these applications. Poor water quality from produce applications has the potential to carry pathogens to the consumer. A potential reduction in consumer illnesses can result from water sanitation in the packing line. Water can be disinfected by a variety of chemicals and physical technologies, but when involving produce for human consumption, only a few of these can be implemented. Presently, chlorine is the most commonly used chemical disinfectant in the produce industry. Other commercially available disinfectants have recently been approved by the FDA / USDA. These include chlorine dioxide, ozone, and ultraviolet radiation. These technologies are all effective and each has specific advantages and disadvantages. Some of these technologies are listed on the next page. For more details, refer to the associated publication. REFERENCES
CHLORINE (AEIS 653 - Chlorine Disinfection of Produce Washwater)
CHLORINE DIOXIDE (AEIS 654 - Chlorine Dioxide Disinfection of Produce Washwater)
OZONE (AEIS 655 - Ozone Disinfection of Produce Washwater)
ULTRAVIOLET RADIATION (AEIS 656 - Ultraviolet Radiation Disinfection of Produce Washwater)
|
|
|
