We're continuing our Hidden Dangers: Prevention series this week by turning our attention to fresh produce. Each product segment in the food industry faces unique risks and hazards related to the processes and equipment they use. We're highlighting some segment-specific hidden dangers and recommending prevention measures to stop them in their tracks.
Hidden Danger
Maintaining water quality standards can be a cause of major concern in fresh produce operations. We've seen produce sites that use recycled water (in-house) as a rinse water. Under the equipment might be tubs of water with piping systems in there. Is there mold growth in the tubs of recycled water? What is the cleaning schedule for the pipes and the whole system?
Solution
When used appropriately with adequate quality water, antimicrobial chemicals help minimize the potential for microbial contamination of processing water and subsequent product contamination. The effectiveness of an antimicrobial agent, as well as the amount that should be used, depends on the treatment conditions (i.e., water temperature, acidity [pH], water hardness, contact time, amount and rate of product throughput, type of product, water to product ratio, amount of organic material, and the resistance of pathogens to the particular antimicrobial agent).
To read the rest of the story, please go to: AIB International
