Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers

Abstract

Sodium hypochlorite (NaOCl) and peracetic acid (PAA) are being used for sanitization in food processing, but their chemical behaviors regarding disinfection byproducts (DBPs) formation during washing processes are still largely unknown. This study compared these two sanitizers in simulated washing processes for fresh-cut lettuce. Different doses of sanitizers were applied, and the wash water and washed lettuce were extracted and analyzed for 45 conventional and emerging DBPs of concern. Overall, washing by PAA generated much less DBPs than washing by NaOCl in both wash water and lettuce. Interestingly, the formation potentials of different groups of DBPs varied considerably in wash water versus in washed lettuce. This study is among the first to compare the two sanitizers for that many DBPs in both produce and wash water. The comprehensive data will facilitate the development of safer produce sanitization processes, and guide further research on DBPs in food. Keywords: Free chlorine, Peracetic acid, Disinfection byproducts (DBPs), Food sanitization, Produce washing, DBP formation potential, Emerging DBPs