Some of these factors will be discussed below.įactors that affect how well a sanitizer works in produce wash water include incoming water quality (such as pH and mineral content), water temperature, amount of total dissolved solids in water (soil, dirt, debris), contact time with produce, and texture of the produce (smooth or rough surface). It is important to understand the factors that affect a sanitizer’s ability to kill microorganisms to get the most “bang for your buck”. Without the sanitizer, microorganisms in the wash water could reattach to the surfaces of fruits and vegetables as they pass through the immersion washer. Sanitizers such as chlorine, peracetic acid, ozone, and similar are important additions to wash water because they kill microorganisms that the water removes from the surfaces of fruits and vegetables during washing. Producers can also use a chemical sanitizer (also known as antimicrobial pesticides) in the wash water. These include adding clean water to the dump tank or washer during operation (with overflow) and emptying and refilling the dump tank or washer as necessary when the water gets too dirty or cloudy (high turbidity). There are several ways to maintain the quality of water during produce washing.
Be “safe and of adequate sanitary quality for the intended purpose” (§112.41) and.Two conditions that water must meet before a producer can use it to wash post-harvest fresh produce are: The PSR states that if agriculture water is used to wash or cool covered produce, it must meet conditions outlined in the rule. The PSR does not require that produce be washed before it is sold, but if producers decide to wash their produce before taking it to market, the PSR requires them to do a good job at it. “Post-wash and sanitized grapefruit exiting on conveyor belt”.
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