title: Effect of Disinfectants on Preventing the Cross-Contamination of Pathogens in Fresh Produce Washing Water.
abstract: 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.
authors.affiliation: RIKILT - Wageningen UR (University and Research Centre), P.O. Box 230, 6700 AE Wageningen, The Netherlands. jen.banach@wur.nl.
authors.forename: Jennifer L
authors.initials: JL
authors.lastname: Banach
authors.affiliation: Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk B-8500, Belgium. imca.sampers@ugent.be.
authors.forename: Imca
authors.initials: I
authors.lastname: Sampers
authors.affiliation: Laboratory of Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, Kortrijk B-8500, Belgium. sam.vanhaute@ugent.be.
authors.forename: Sam
authors.initials: S
authors.lastname: Van Haute
authors.affiliation: RIKILT - Wageningen UR (University and Research Centre), P.O. Box 230, 6700 AE Wageningen, The Netherlands. ine.vanderfels@wur.nl.
authors.forename: H J Ine
authors.initials: HJ
authors.lastname: van der Fels-Klerx
mesh_terms: D004202:Disinfectants; D004203:Disinfection / Q000379:methods*; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology / Q000379:methods; D014675:Vegetables / Q000382:microbiology*; D014871:Water Microbiology; D060753:Water Quality
chemical_list: D004202:Disinfectants
keywords: chlorine; chlorine dioxide; cross-contamination; disinfection by-products; fresh produce; ozone; peracetic acid; water disinfection; water quality