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

• প্রধান লেখক: Francesca D'Acunzo (লেখক), Angela Del Cimmuto (লেখক), Lucia Marinelli (লেখক), Caterina Aurigemma (লেখক), Maria De Giusti (লেখক)
• বিন্যাস: গ্রন্থ
• প্রকাশিত: Istituto Superiore di Sanità, 2012-06-01T00:00:00Z.
• বিষয়গুলি: article
• অনলাইন ব্যবহার করুন: 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...