Title: Sanitizers in Packinghouses Author
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 11, 2005
Publication Date: September 1, 2005
Citation: Narciso, J.A. 2005. Sanitizers in packinghouses. Packinghouse Day. 44:8. Technical Abstract: In the past several years there has been an increase in microbial contamination of fresh fruits and vegetables. In part, this is the result of changes in patterns of agronomics, harvesting, processing, distribution and consumption. Unsuccessful cleaning of fruit surfaces contributes to the increase in human and plant pathogens. Surfaces in packinghouses that have not been properly sanitized and which come in contact with fruit represent points of contamination as well. There are a variety of ways to sanitize the fruit and/or fruit contact surfaces. These include methods that are widely used such as chlorine based dips or drenches for both the fruit and packinghouse surfaces, and cleaning with hot water under pressure. Some newer sanitizing agents, such as peroxyacetic acid (PAA), are safe and effective for both the packinglines and fruit surfaces and are not as corrosive as chlorinated products. Ozone (used often in re-circulating water systems) reduces microorganisms on produce surfaces and has been found to be successful in reducing decay caused by some fungi.