Chlordioxid zur Reduktion von humanpathogenen Mikroorganismen bei der Salatwäsche

Abstract

During recent years, the consumption of prepackaged ready-to-eat salads has strongly increased. To facilitate the production of microbiological safe fresh-cut products, the potential of chlorine dioxide for decontamination of iceberg lettuce during washing and its effects on external and internal quality parameters of the produce were investigated. ClO2 application results in 5 to 6 log reduction of microorganisms in the washing water, depending on its chemical oxygen demand (COD). Colour parameters and vitamin C content of leaves were not affected by chlorine dioxide washing. Therefore, chlorine dioxide is an appropriate sanitizer to minimize human pathogens in lettuce washing water.