Ready-to-eat vegetables production with low-level water chlorination: an evaluation of water quality and of its impact on end products

• Main Authors: Francesca D'Acunzo (Author), Angela Del Cimmuto (Author), Lucia Marinelli (Author), Caterina Aurigemma (Author), Maria De Giusti (Author)
• Format: Book
• Published: Istituto Superiore di Sanità, 2012-06-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

INTRODUCTION: We evaluated the microbiological impact of low-level chlorination (1 ppm free chlorine) on the production of ready-to-eat (RTE) vegetables by monitoring the microbiological quality of irrigation and processing water in two production plants over a 4-season period, as well as the microb...