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

01 January 2007 → 31 December 2010
Federal funding: various
Research disciplines
  • Natural sciences
    • Other chemical sciences
  • Medical and health sciences
    • Nutrition and dietetics
  • Agricultural and food sciences
    • Agricultural animal production
    • Food sciences and (bio)technology
quality nutritional value semicarabazide safety desinfection by-products vegetables
Project description

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.