Alternative disinfection methods to chlorine for use in the fresh-cut industry. (April 2016)

• Record Type: Journal Article
• Authors: Meireles, Ana; Giaouris, Efstathios; Simões, Manuel
• Is Part Of: Food research international. Volume 82(2016:Apr.)
• Page Start: 71
• Page End: 85
• Publication Date: 2016-04
• Subjects: AcEOW Acid electrolyzed oxidizing water -- AlEOW Alkaline electrolyzed oxidizing water -- BOD Biochemical oxygen demand -- COD Chemical oxygen demand -- EOW Electrolyzed oxidizing water -- EPS Extracellular polymeric substances -- FDA Food and Drug Administration -- GRAS Generally recognized as safe -- MF Microfiltration -- MPV Minimally processed vegetables -- MWCO Molecular weight cut off -- NEOW Neutral electrolyzed oxidizing water -- NF Nanofiltration -- PAA Peracetic acid -- QACs Quaternary ammonium compounds -- RO Reverse osmosis -- SS Stainless steel -- UF Ultrafiltration -- US Ultrasounds -- UV Ultraviolet; Chlorine -- Disinfection -- Fresh produce -- Sanitation -- Surfaces -- Water; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2016.01.021
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The use of chlorine as a disinfectant in the fresh-cut produce industry has been identified as a concern mainly due to public health issues. In fact, this chemical, commonly used as hypochlorous acid and hypochlorite, has already been prohibited in some European countries, due to the potential production of toxic by-products, such as chloroform and other trihalomethanes, chloramines and haloacetic acids. The search for alternative methods of disinfection is therefore a current and on-going challenge in both Academia and Industry. Some methods are well described in the literature on the disinfection of food-contact surfaces and process water and also on the decontamination of the produce. These methods are commonly classified as biological (bacteriocins, bacteriophages, enzymes and phytochemicals), chemical (chlorine dioxide, electrolyzed oxidizing water, hydrogen peroxide, ozone, organic acids, etc) and physical (irradiation, filtration, ultrasounds, ultraviolet light, etc). This review provides updated information on the state of art of the available disinfection strategies alternative to chlorine that can be used in the fresh-cut industry. The use of combined methods to replace and/or reduce the use of chlorine is also reviewed. Highlights: Sodium hypochlorite is the most commonly used disinfecting agent. The use of sodium hypochlorite has public health concerns. Environmental issues should influence the method selection. Biological, chemical and physical methods can be used for disinfection. Combining methods can help to reduce the use of chlorine.