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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPING PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Hydrogen peroxide

Authors
item Ukuku, Dike
item Md. Latiful, Bari -
item Kawamoto, Shinishi -

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: August 14, 2011
Publication Date: February 1, 2012
Citation: Ukuku, D.O., Md. Latiful, B., Kawamoto, S. 2012. Hydrogen peroxide. In: Gomez-Lopez, V.M., editor. Decontamination of Fresh and Minimally Processed Produce. First Edition. Ames, IA: John Wiley & Sons, Inc. p. 197-214.

Technical Abstract: The safety of fresh and fresh-cut produce available in salad-bar operations and supermarkets is a concern because of foodborne illness arising from consumption of fruits and vegetables that are surface contaminated with enteric pathogens. Field-packed produce are not generally washed because of the difficult logistics of supplying adequate water to mobile washing equipment. Washing with chlorinated water may prevent microbial contamination in produce processing lines. However, chlorination may result in formation of potentially carcinogenic chlorinated organic compounds. Therefore there is an interest in developing safer sanitizers for produce processing. In this chapter, we explored the use of hydrogen peroxide treatments for sanitizing fruits surfaces before fresh cut preparation. The ability of hydrogen peroxide to inactivate spoilage microflora and human bacterial pathogens on produce surfaces is discussed, including possible formation of toxic compounds and any interaction with produce surfaces that may affect color and nutritional qualities. Finally, current research results pointing to means of improving the use of hydrogen peroxide on health issues is reported.

Last Modified: 9/20/2014