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Fresh-cut produce washing practices can minimize food-borne illness risks
Date:12/6/2007

eals the complex effects of the foreign matter that is washed from produce on water quality and product quality, and it provides specific information on how wash operation variables (such as re-use of the same tank of water with increasing amount of cut product being washed) affect the water quality." The study also demonstrated the direct effect of wash water quality on product quality.

Luo concluded that results of the USDA study should define relationships among produce wash operations, water quality and product quality, giving produce packers new tools for enhancing food safety and quality.


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Contact: Michael W. Neff
mwneff@ashs.org
703-836-4606
American Society for Horticultural Science  
Source:Eurekalert

Page: 1 2

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