Alternative disinfection methods to chlorine for use in the fresh-cut industry
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- 作者：Ana Meirelesa ; Efstathios Giaourisb ; Manuel Simõ ; esa ; mvs@fe.up.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：AcEOW ; Acid electrolyzed oxidizing water ; AlEOW ; Alkaline electrolyzed oxidizing water ; BOD ; Biochemical oxygen demand ; COD ; Chemical oxygen demand ; EOW ; Electrolyzed oxidizing water ; EPS ; Extracellular polymeric substances ; FDA ; Food and Drug Administration ; GRAS ; Generally recognized as safe ; MF ; Microfiltration ; MPV ; Minimally processed vegetables ; MWCO ; Molecular weight cut off ; NEOW ; Neutral electrolyzed oxidizing water ; NF ; Nanofiltration ; PAA ; Peracetic acid ; QACs ; Quaternary ammonium com
- 刊名：Food Research International
- 出版年：2016
- 出版时间：April 2016
- 年：2016
- 卷：82
- 期：Complete
- 页码：71-85
- 全文大小：889 K
文摘
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Sodium hypochlorite is the most commonly used disinfecting agent.
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The use of sodium hypochlorite has public health concerns.
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Environmental issues should influence the method selection.
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Biological, chemical and physical methods can be used for disinfection.
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Combining methods can help to reduce the use of chlorine.