Alternative disinfection methods to chlorine for use in the fresh-cut industry

被引:242
作者
Meireles, Ana [1 ]
Giaouris, Efstathios [2 ]
Simoes, Manuel [1 ]
机构
[1] Univ Porto, Fac Engn, Dept Chem Engn, LEPABE, Rua Dr Roberto Fries S-N, P-4200465 Oporto, Portugal
[2] Univ Aegean, Fac Environm, Dept Food Sci & Nutr, Mitropoliti Ioakeim 2, Myrina 81400, Lemnos, Greece
关键词
Chlorine; Disinfection; Fresh produce; Sanitation; Surfaces; Water; ESCHERICHIA-COLI O157-H7; NEUTRAL ELECTROLYZED WATER; LISTERIA-MONOCYTOGENES BIOFILMS; STEAMER JET-INJECTION; SHELF-LIFE EXTENSION; WASH WATER; HYDROGEN-PEROXIDE; STAINLESS-STEEL; CALCIUM LACTATE; PERACETIC-ACID;
D O I
10.1016/j.foodres.2016.01.021
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as a concern mainly due to public health issues. In fact, this chemical, commonly used as hypochlorous acid and hypochlorite, has already been prohibited in some European countries, due to the potential production of toxic by-products, such as chloroform and other trihalomethanes, chloramines and haloacetic acids. The search for alternative methods of disinfection is therefore a current and on-going challenge in both Academia and Industry. Some methods are well described in the literature on the disinfection of food-contact surfaces and process water and also on the decontamination of the produce. These methods are commonly classified as biological (bacteriocins, bacteriophages, enzymes and phytochemicals), chemical (chlorine dioxide, electrolyzed oxidizing water, hydrogen peroxide, ozone, organic acids, etc) and physical (irradiation, filtration, ultrasounds, ultraviolet light, etc). This review provides updated information on the state of art of the available disinfection strategies alternative to chlorine that can be used in the fresh-cut industry. The use of combined methods to replace and/or reduce the use of chlorine is also reviewed. (C) 2016 Elsevier Ltd. All rights reserved. HAQ Plz suggest the orgs which is highlighting from the text
引用
收藏
页码:71 / 85
页数:15
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