出版社：Consejo Superior de Investigaciones Científicas
摘要：The fresh produce industry consumes large volumes of good quality water and generates large amounts of wastewater. One of the systems that can be applied to reduce water consumption and water discharge is the reuse of washing water. To carry out the reuse of water without compromising the microbiological and chemical safety of the food, it is necessary to optimize the use of antimicrobial agents. Chlorine has traditionally been the disinfection treatment used by the horticultural industry for washing water. However, its use has the disadvantage of accumulating disinfection by-products, which has led to the study and use of alternative disinfectants such as peroxyacetic acid. In any case, maintaining the microbiological and chemical safety of fresh produce in the washing stage involves the selection of operational limits that must be maintained (e.g., the concentration of disinfectant), as well as the monitoring and control of critical parameters related to disinfection such as the content of organic matter. The optimization of disinfection must take into account the peculiarities of each case, including the type of product washed, the disinfectant used and the design and management of the washing line.
