Resumen del Libro
The consumption of fruits and vegetables has increased over the past decades due to several reasons including: change in consumption patterns, healthy lifestyles and increased availability through the year. Today we understand the importance of conventional commercial washing and sanitizing steps to remove microbial contamination from produce surface. However, the immersion of warm produce in cool water containing microorganisms can cause infiltration of cells that cannot be removed or inactivated by any later physical or chemical treatment. The overall objective of this research was to provide a new science-based intervention strategy to improve food safety and at the same time increase the quality and value of produce, thereby benefiting both public health and local agricultural development. We investigated the effectiveness of the following washing techniques: chlorinated water, peroxiacetic acid, hot water (55°C) and potable water at room temperature to reduce Salmonella enterica Typhimurium in hydroponically grown tomatoes and evaluated the probability of infiltration of this bacterium under the conditions tested. Analysis of aerobic plate count showed no significant differences between treatments (P ≤ 0.05) in reducing microbial load. Nevertheless, peroxiacetic acid was more effective reducing Salmonella enterica Typhimurium and reducing the probability of infiltration.
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