Leafy Greens Washing Operations

ISBN-13: 9783659491344 / Angielski / Miękka / 2014 / 156 str.

Zahedi Hamed;Warriner Keith

Opis

Produce washing remains a key intervention despite only achieving a 1-2 log reduction and potential for cross-contamination. Our objectives were to establish the wash water parameters that impact on the efficacy of washing leafy greens within commercial settings. Sampling visits were performed at two commercial fresh-cut processors with the microbial loading of raw material, pre-wash and post-wash product being determined. At the same time water quality parameters (bacterial loading, turbidity, conductivity, and temperature) were measured. Microbial community populations were evaluated using Eco-plates TM and 16S rDNA. From the multiple parameters tested, the LCR could be correlated to turbidity and ORP. Interestingly, the LCR was independent of microbial loading of the water yet increased levels correlated with cross-contamination events as observed using microbial population profiling. Washing of leafy greens is limited and alternative treatments should focus on how to minimize cross-contamination as opposed to focusing on log count reductions.

O autorze

Hamed Zahedi MSc. is graduated from University of Guelph Food Science department. His research on improvement of washing process of fresh-cut produce was funded by Center for Produce Safety under supervision of Dr. Keith Warriner. Hamed is an industry person and has worked in different food plants for more than a decade.