Summary
Abstract
Product decontamination is one of the most important processes of the hygienic practice in food industries such as Minimally Processed Vegetables (MPV) plants and sodium hypochlorite (NaOCl) solutions are commonly used as a biocide for disinfection. Although it may be corrosive and irritating when compared to , reducing the free chlorine concentration needed to sanitize salads, also decreasing water consumption whilst taking into account environmental and food quality impacts.
Study details
- Published in: Food and Bioproducts Processing 98 (2016): 333-340
- Microbes studied: Total Microbial Count
Source
Source: Food and Bioproducts Processing 98 (2016): 333-340
Conditions tested
| Parameter | Value |
|---|---|
| Organisms | Total microbial count |
| Relevant sectors | Food Processing, Food safety, Produce & Packing |
| Publication | Food and Bioproducts Processing, 2016 |
Reading this responsibly
Published figures are obtained under controlled conditions, usually on clean surfaces or in defined matrices. Organic load, surface condition, temperature and application coverage all affect real-world performance. Use these numbers to design a protocol, then validate it on your own site with environmental swabbing.
Applying it
Concentrations in this range are within the adjustable output of every EcoloxTech commercial system, so implementing this protocol is a settings question rather than a procurement one. Where the claim needs to sit on a registered label, see HOCl-AS200, EPA Reg. No. 101112-1.