Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water.
Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water.
复制标题
DOI：
10.3390/ijerph120808658
复制
发表时间：
2015-07-23
影响因子：
--
通讯作者：
van der Fels-Klerx HJ
中科院分区：
文献类型：
--
作者：
Banach JL;Sampers I;Van Haute S;van der Fels-Klerx HJ
清洗槽中清洁农产品和受污染农产品之间潜在的病原体交叉污染高度依赖于水质。使用工艺清洗水消毒剂来维持加工过程中的水质。该审查检查了农产品加工过程中工艺清洗水消毒剂的功效，旨在防止病原体的交叉污染。工艺清洗水消毒需要较短的接触时间，因此微生物会迅速灭活。游离氯、二氧化氯、臭氧和过氧乙酸被认为是合适的消毒剂。消毒剂与有机物的反应性将决定消毒剂残留，这对于微生物灭活至关重要，应进行现场监测。此外，化学品和工人安全以及立法框架将决定消毒技术的适用性。目前的研究通常侧重于产品净化，较少关注防止交叉污染。建议在实验室规模上进一步研究消毒剂在洗涤水中的功效，特别是反映工业条件的实验设计。为了更好地了解消毒剂的整体效果，需要进行工业规模的验证。
The potential cross-contamination of pathogens between clean and contaminated produce in the washing tank is highly dependent on the water quality. Process wash water disinfectants are applied to maintain the water quality during processing. The review examines the efficacy of process wash water disinfectants during produce processing with the aim to prevent cross-contamination of pathogens. Process wash water disinfection requires short contact times so microorganisms are rapidly inactivated. Free chlorine, chlorine dioxide, ozone, and peracetic acid were considered suitable disinfectants. A disinfectant’s reactivity with the organic matter will determine the disinfectant residual, which is of paramount importance for microbial inactivation and should be monitored in situ. Furthermore, the chemical and worker safety, and the legislative framework will determine the suitability of a disinfection technique. Current research often focuses on produce decontamination and to a lesser extent on preventing cross-contamination. Further research on a sanitizer’s efficacy in the washing water is recommended at the laboratory scale, in particular with experimental designs reflecting industrial conditions. Validation on the industrial scale is warranted to better understand the overall effects of a sanitizer.