Food and Bioproducts Processing 98 (2016): 333-340
Disinfection with neutral electrolyzed oxidizing water to reduce microbial and to prevent biofilm regrowth in the processing of fresh-cut vegetables
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.
