New Zealand Journal of Crop and Horticultural Science · 2017 · 10 citations · 6 references
AgricultureFood ScienceMicrobiologyFood MicrobiologyFood SafetyMycologyEnvironmental DisinfectionEnvironmental SanitationMicrobial ContaminationMold PreventionSanitation In Food ProcessingSanitation PracticesDisinfection ByproductsPeracetic Acid DecontaminationPeracetic Acid DisinfectantsPeracetic Acid TreatmentPeracetic Acid WashingSanitization Of Fresh ProduceSanitizing Agent EfficacySanitizing Treatments
ABSTRACT In Australian citrus packing facilities, green mould, caused by Penicillium digitatum , is constantly present. Sanitisers are commonly used in high‐pressure washers and added to fungicide drenches to kill conidia washed into the processing water. Peracetic acid (PAA) has less dietary risk than chlorine because it does not form disinfection by‐products of concern, but longer exposure times are required to inhibit conidia. The main aim of this study was to investigate the influence of mixtures of PAA in warm water (35°C) on efficacy, and subsequently, the exposure time required to sanitise water. The result showed that viable conidia were still present after 480 s exposure in an ambient aqueous solution of 72 mg/L PAA, which was used as the standard treatment. In contrast, all conidia were non‐viable after 480, 120 and 30 s exposure to heated aqueous solutions of 72, 108 and 216 mg/L PAA, respectively.
6