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

• Главные авторы: Francesca D'Acunzo (Автор), Angela Del Cimmuto (Автор), Lucia Marinelli (Автор), Caterina Aurigemma (Автор), Maria De Giusti (Автор)
• Формат: ‌
• Опубликовано: Istituto Superiore di Sanità, 2012-06-01T00:00:00Z.
• Предметы: article
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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...