Items Tagged with 'washing'

This episode of Food Safety Five discusses scientific recommendations around ultra-processed food (UPF) definitions and policy, a study demonstrating the antimicrobial efficacy of common sanitizers in potato wash water, and a review outlining the food safety risks of edible flowers. Also discussed are regulatory and standards developments in the U.S., EU, and at the international level.

A laboratory study has provided new insights into the efficacy of peroxyacetic acid (PAA) and chlorine dioxide against Escherichia coli, Listeria monocytogenes, and norovirus in wash water during potato processing, and investigated cross-contamination risks in batch washing and water reuse scenarios.

The European Food Safety Authority Panel on Biological Hazards (EFSA BIOHAZ) recently produced a report on the microbiological hazards associated with water used in postharvest handling and processing of fresh and frozen fruits, vegetables, and herbs.

There is a growing trend of pathogenic outbreaks being traced to processed fruits, leading to industry players implementing more diligent control processes. This article discusses methodologies and regulations around fruit washing and sanitizing.