The importance of water in the fresh produce industry
DOI:
https://doi.org/10.3989/arbor.2020.795n1011Keywords:
fruits and vegetables, wash water, safety, quality, cross-contaminationAbstract
The fresh produce industry consumes large volumes of good quality water and generates large amounts of wastewater. One of the systems that can be applied to reduce water consumption and water discharge is the reuse of washing water. To carry out the reuse of water without compromising the microbiological and chemical safety of the food, it is necessary to optimize the use of antimicrobial agents. Chlorine has traditionally been the disinfection treatment used by the horticultural industry for washing water. However, its use has the disadvantage of accumulating disinfection by-products, which has led to the study and use of alternative disinfectants such as peroxyacetic acid. In any case, maintaining the microbiological and chemical safety of fresh produce in the washing stage involves the selection of operational limits that must be maintained (e.g., the concentration of disinfectant), as well as the monitoring and control of critical parameters related to disinfection such as the content of organic matter. The optimization of disinfection must take into account the peculiarities of each case, including the type of product washed, the disinfectant used and the design and management of the washing line.
Downloads
References
Abadias, M., Usall, J., Oliveira, M., Alegre, I., Viñas, I. (2008). Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables. International Journal of Food Microbiology, 123, pp. 151-158. https://doi.org/10.1016/j.ijfoodmicro.2007.12.008 PMid:18237810
Bornhorst, E. R., Luo, Y., Park, E., Vinyard, B. T., Nou, X., Zhou, B., Turner, E. y Millner, P. D. (2018). Immersion-free, single-pass, commercial fresh-cut produce washing system: An alternative to flume processing. Postharvest Biology and Technology, 146, 124-133. https://doi.org/10.1016/j.postharvbio.2018.08.008
Casani, S., Rouhany, M. y Knøchel, S. (2005). A discussion paper on challenges and limitations to water reuse and hygiene in the food industry. Water Research, 39, pp. 1134-1146. https://doi.org/10.1016/j.watres.2004.12.015 PMid:15766968
European Food Safety Authority (EFSA) (2015). Risks for public health related to the presence of chlorate in food. EFSA Panel on Contaminants in the Food Chain (CONTAM). EFSA Journal, 13 (6), 4135. https://doi.org/10.2903/j.efsa.2015.4135
Fu, T.-J., Li, Y., Awad, D., Zhou, T.-Y. y Liu, L. (2018). Factors affecting the performance and monitoring of a chlorine wash in preventing Escherichia coli O157:H7 cross-contamination during postharvest washing of cut lettuce. Food Control, 94, pp. 212-221. https://doi.org/10.1016/j.foodcont.2018.06.035
Gil, M. I., Selma, M. V., López-Gálvez, F. y Allende, A. (2009). Fresh-cut product sanitation and wash water disinfection: Problems and solutions. International Journal of Food Microbiology, 134 (1-2), pp. 37-45. https://doi.org/10.1016/j.ijfoodmicro.2009.05.021 PMid:19539390
Gil, M. I., Marín, A., Andujar, S. y Allende, A. (2016). Should chlorate residues be of concern in fresh-cut salads? Food Control, 60, pp. 416-421. https://doi.org/10.1016/j.foodcont.2015.08.023
Gombas, D., Luo, Y., Brennan, J., Shergill, G., Petran, R., Walsh, R., Hau, H., Khurana, K., Zomorodi, B., Rosen, J., Varley, R. y Deng, K. (2017). Guidelines to validate control of cross-contamination during washing of fresh-cut leafy vegetables. Journal of Food Protection, 80, pp. 312-330. https://doi.org/10.4315/0362-028X.JFP-16-258 PMid:28221982
Gómez-López, V. M., Lannoo, A.-S., Gil, M. I. y Allende, A. (2014). Minimum free chlorine residual level required for the inactivation of Escherichia coli O157:H7 and trihalomethane generation during dynamic washing of fresh-cut spinach. Food Control, 42, pp. 132-138. https://doi.org/10.1016/j.foodcont.2014.01.034
Gómez-López, V. M., Gil, M. I., Allende, A., Vanhee, B. y Selma, M. V. (2015). Water reconditioning by high power ultrasound combined with residual chemical sanitizers to inactivate foodborne pathogens associated with fresh-cut products. Food Control, 53, 29-34. https://doi.org/10.1016/j.foodcont.2014.12.032
Holvoet, K., Jacxsens, L., Sampers, I. y Uyttendaele, M. (2012). Insight into the prevalence and distribution of microbial contamination to evaluate water management in the fresh produce processing industry. Journal of Food Protection, 75, 671-681. https://doi.org/10.4315/0362-028X.JFP-11-175 PMid:22488054
Hricova, D., Stephan, R. y Zweifel, C. (2008). Electrolyzed water and its application in the food industry. Journal of Food Protection, 71, pp. 1934-1947. https://doi.org/10.4315/0362-028X-71.9.1934 PMid:18810883
Kaufmann-Horlacher, I., Scherbaum, E., Stroher-Kolberg, D. y Wildgrube, C. (2014). Chlorate residues in plant-based food: Origin unknown. CVUA Sttutgart. [En línea]. Disponible en: http://www.cvuas.de/pub/beitrag.asp?subid=1&ID=1854&Pdf=No
Kitis, M. (2004). Disinfection of wastewater with peracetic acid: a review. Environment International, 30, pp. 47-55. https://doi.org/10.1016/S0160-4120(03)00147-8
López-Gálvez, F., Allende, A., Selma, M. V. y Gil, M. I. (2009). Prevention of Escherichia coli cross-contamination by different commercial sanitizers during washing of fresh-cut lettuce. International Journal of Food Microbiology, 133 (1-2), pp. 167-171. https://doi.org/10.1016/j.ijfoodmicro.2009.05.017 PMid:19505737
López-Gálvez, F., Allende, A., Truchado, P., Martínez-Sánchez, A., Tudela, J. A., Selma, M. V. y Gil, M. I. (2010). Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation. Postharvest Biology and Technology, 55 (1), pp. 53-60. https://doi.org/10.1016/j.postharvbio.2009.08.001
López-Gálvez, F., Posada-Izquierdo, G. D., Selma, M. V., Pérez-Rodríguez, F., Gobet, J., Gil, M. I. y Allende, A. (2012). Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter. Food Microbiology, 30 (1), pp. 146-156. https://doi.org/10.1016/j.fm.2011.09.010 PMid:22265295
López-Gálvez, F., Tudela, J. A., Allende, A. y Gil, M. I. (2019). Microbial and chemical characterization of commercial washing lines of fresh produce highlights the need for process water control. Innovative Food Science and Emerging Technologies. Innovative Food Science and Emerging Technologies, 51, pp. 211-219. https://doi.org/10.1016/j.ifset.2018.05.002
Luo, Y., Nou, X., Yang, Y., Alegre, I., Turner, E., Feng, H., Abadias, M. y Conway, W. (2011). Determination of free chlorine concentrations needed to prevent Escherichia coli O157:H7 cross- contamination during fresh.cut produce wash. Journal of Food Protection, 74 (3), pp. 352-358. https://doi.org/10.4315/0362-028X.JFP-10-429 PMid:21375869
Manzocco, L., Ignat, A., Anese, M., Bot, F., Calligaris, S., Valoppi, F. y Nicoli, M. C. (2015). Efficient management of the water resource in the fresh-cut industry: Current status and perspectives. Trends in Food Science and Technology, 46, pp. 286-294. https://doi.org/10.1016/j.tifs.2015.09.003
Mena, K. D. (2006). Produce quality and foodborne disease: Assessing water's role. En: James, J. A. (ed.). Microbial hazard identification in fresh fruits and vegetables. Hoboken, NJ: Wiley, pp. 95-114. https://doi.org/10.1002/0470007761.ch4
Munther, D. y Wu, J. (2013). Enhanced surveillance on food-borne disease outbreaks: Dynamics of cross-contamination in biocidal wash procedure. Journal of Theoretical Biology, 321, pp. 28-35. https://doi.org/10.1016/j.jtbi.2012.12.024 PMid:23298732
Ölmez, H.y Kretzschmar, U. (2009). Potential alternative disinfection methods for organic fresh-cut industry for minimizing water consumption and environmental impact. LWT- Food Science and Technology, 42, pp. 686-693. https://doi.org/10.1016/j.lwt.2008.08.001
Selma, M. V., Allende, A., López-Gálvez, F., Conesa, M. A. y Gil, M. I. (2008a). Heterogeneous photocatalytic disinfection of wash waters from the fresh-cut industry. Journal of Food Protection, 71, pp. 286-292. https://doi.org/10.4315/0362-028X-71.2.286 PMid:18326177
Selma, M. V., Allende, A., López-Gálvez, F., Conesa, M. A. y Gil, M. I. (2008b). Disinfection potential of ozone, ultraviolet-C and their combination in wash water for the fresh-cut vegetable industry. Food Microbiology, 25 (6), pp. 809-814. https://doi.org/10.1016/j.fm.2008.04.005 PMid:18620973
United States Food and Drug Administration (USFDA) (2001). Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-cut Produce. Report of the Institute of Food Technologists. IFT/FDA Contract No. 3.
Van Haute, S., López-Gálvez, F., Gómez- López, V. M., Eriksson, M., Devlieghere, F., Allende, A. y Sampers, I. (2015). Methodology for modeling the disinfection efficiency of fresh-cut leafy vegetables wash water applied on peracetic acid combined with lactic acid. International Journal of Food Microbiology, 208, pp. 102-113. https://doi.org/10.1016/j.ijfoodmicro.2015.05.020 PMid:26065727
Textos legales
Directiva 98/83/CE del Consejo de 3 de noviembre de 1998 relativa a la calidad de las aguas destinadas al consumo humano. Diario Oficial de las Comunidades Europeas, 5 diciembre 1998. Disponible en https://eur-lex.europa.eu/legal-content/ES/ALL/?uri=celex%3A31998L0083
Nota de la Comisión sobre la Guía para combatir los riesgos microbiológicos en frutas y hortalizas frescas en la producción primaria mediante una buena higiene. Diario Oficial de la Unión Europea, 23 mayo 2017. Disponible en https://eur-lex.europa.eu/legal-content/ES/ALL/?uri=CELEX%3A52017XC0523%2803%29
Reglamento (CE) n° 852/2004 del Parlamento Europeo y del Consejo, de 29 de abril de 2004, relativo a la higiene de los productos alimenticios. Diario Oficial de la Unión Europea, 30 abril 2004. Disponible en https://eur-lex.europa.eu/legal-content/ES/ALL/?uri=CELEX%3A32004R0852
Recursos en línea
Chlorine and its oxides: Chlorate and perchlorate review. AHDB. [En línea]. Disponible en: https://ahdb.org.uk/cp-154a-chlorine-and-its-oxides-chlorate-perchlorate-review
Whitaker, B. Key Learnings from CPS Wash Water Symposium. [En línea]. Disponible en: https://www.centerforproducesafety.org/amass/documents/document/118/Key%20Learnings%20from%20CPS%20Wash%20Water%20Symposium%20January%202013.pdf
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Consejo Superior de Investigaciones Científicas (CSIC)
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.