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Project

The use of traditional and new decontamination techniques for fresh produce: consequences for the microbial safety, nutritional quality and chemical safety

Several deconatmination techniques (sodium hypochlorite, electrolysed oxidising water, peroxyacetic acid and gaseous chlorine dioxide) will be tested towards their decontamination efficiency in fresh produce. Moreover their effect on the shelf life and the nutritional quality (vitamins and other anti-oxidative compounds) will be studied. In a last phase the possible production of harmful disinfection by-products will be examined.

Date:1 Jan 2007 →  31 Dec 2010
Keywords:quality, nutritional value, semicarabazide, safety, desinfection by-products, vegetables
Disciplines:Agricultural animal production, Nutrition and dietetics, Other chemical sciences, Food sciences and (bio)technology