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CHLORINE WASH IS SAFE TREATMENT FOR FOOD PRODUCTS

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  • Release Time:2020-10-12 17:11
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【Summary】To help keep produce fresh and increase shelf life, scientists are seeking new, more advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture’s Agricultural Research Service have developed and tested an effective new technique that combines hot water treatment, stem removal, and modified atmosphere packaging to extend the shelf life of grapes. The results from the study were published online by the American Society for Horticulture. The grapes were prepared by cutting off the stems 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, the grapes were subjected to a chlorinated wash and/or hot water treatment and packaged in plastic trays sealed with a gas-permeable film. Grapes that were cut from the stems and treated with hot water and chlorine maintained the highest quality for four weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality. Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas, sodium hypochlorite or calcium hypochlorite. The use of chlorine gas in water is generally restricted to use in very large operations and requires automated controlled injection systems with in-line pH monitoring. It is highly effective in situations in which soil, plant debris and decaying fruit or vegetables may enter early stages of washing and grading. Calcium hypochlorite, available as a granulated powder or compressed tablet, is the most common source of chlorine used for disinfection of produce and produce process water. Sodium hypochlorite, a water-based formulation, is the chlorine source frequently used in small-scale operations. From a food safety perspective, chlorine has been used safely and effectively for many years to quickly kill microorganisms on food surfaces and prevent cross-contamination. Further, chlorine treatment leaves no detectable residue that could be dangerous to humans.

CHLORINE WASH IS SAFE TREATMENT FOR FOOD PRODUCTS

【Summary】To help keep produce fresh and increase shelf life, scientists are seeking new, more advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture’s Agricultural Research Service have developed and tested an effective new technique that combines hot water treatment, stem removal, and modified atmosphere packaging to extend the shelf life of grapes. The results from the study were published online by the American Society for Horticulture.

The grapes were prepared by cutting off the stems 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, the grapes were subjected to a chlorinated wash and/or hot water treatment and packaged in plastic trays sealed with a gas-permeable film. Grapes that were cut from the stems and treated with hot water and chlorine maintained the highest quality for four weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality.

Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas, sodium hypochlorite or calcium hypochlorite.

The use of chlorine gas in water is generally restricted to use in very large operations and requires automated controlled injection systems with in-line pH monitoring. It is highly effective in situations in which soil, plant debris and decaying fruit or vegetables may enter early stages of washing and grading. Calcium hypochlorite, available as a granulated powder or compressed tablet, is the most common source of chlorine used for disinfection of produce and produce process water. Sodium hypochlorite, a water-based formulation, is the chlorine source frequently used in small-scale operations.

From a food safety perspective, chlorine has been used safely and effectively for many years to quickly kill microorganisms on food surfaces and prevent cross-contamination. Further, chlorine treatment leaves no detectable residue that could be dangerous to humans.

  • Categroy:News
  • Author:
  • Origin:
  • Release Time:2020-10-12 17:11
  • Views:
Information

To help keep produce fresh and increase shelf life, scientists are seeking new, more advanced techniques that provide healthy, safe alternatives to conventional packing methods. Researchers from the U.S. Department of Agriculture’s Agricultural Research Service have developed and tested an effective new technique that combines hot water treatment, stem removal, and modified atmosphere packaging to extend the shelf life of grapes. The results from the study were published online by the American Society for Horticulture.

The grapes were prepared by cutting off the stems 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, the grapes were subjected to a chlorinated wash and/or hot water treatment and packaged in plastic trays sealed with a gas-permeable film. Grapes that were cut from the stems and treated with hot water and chlorine maintained the highest quality for four weeks, with the least decay among all treatments. A chlorine prewash treatment significantly reduced microbial populations on cluster grapes and maintained better overall quality.

Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas, sodium hypochlorite or calcium hypochlorite.

The use of chlorine gas in water is generally restricted to use in very large operations and requires automated controlled injection systems with in-line pH monitoring. It is highly effective in situations in which soil, plant debris and decaying fruit or vegetables may enter early stages of washing and grading. Calcium hypochlorite, available as a granulated powder or compressed tablet, is the most common source of chlorine used for disinfection of produce and produce process water. Sodium hypochlorite, a water-based formulation, is the chlorine source frequently used in small-scale operations.

From a food safety perspective, chlorine has been used safely and effectively for many years to quickly kill microorganisms on food surfaces and prevent cross-contamination. Further, chlorine treatment leaves no detectable residue that could be dangerous to humans.

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Calcium hypochlorite, also known as calcium oxychloride, is a common chemical compound widely utilized in various applications such as water treatment, disinfection, and cleaning. Its efficacy and versatility make it an indispensable tool in maintaining hygiene and safety across multiple industries. Applications in Water Treatment One of the primary uses of calcium hypochlorite is in water treatment processes. It serves as a potent disinfectant, effectively eliminating harmful bacteria, viruses, and other microorganisms present in water sources. Municipalities often employ calcium hypochlorite to treat drinking water, ensuring that it meets regulatory standards for safety and cleanliness. Additionally, it is utilized in swimming pools and recreational water facilities to maintain water quality and prevent the spread of waterborne illnesses. Role in Disinfection and Cleaning In addition to water treatment, calcium hypochlorite plays a crucial role in disinfection and cleaning applications. Its strong oxidizing properties make it highly effective against a wide range of pathogens and contaminants. Industries such as healthcare, food processing, and hospitality rely on calcium hypochlorite-based products to sanitize surfaces, equipment, and facilities, reducing the risk of infections and ensuring compliance with hygiene regulations.   Calcium hypochlorite stands as a powerhouse in the realm of cleaning and disinfection. Its versatility and effectiveness make it an invaluable asset across various industries, safeguarding public health and promoting hygiene and safety standards. As we continue to prioritize cleanliness and sanitation, calcium hypochlorite remains a trusted ally in our ongoing efforts to maintain a healthy environment.  
See more information
Calcium hypochlorite, also known as calcium oxychloride, is a common chemical compound widely utilized in various applications such as water treatment, disinfection, and cleaning. Its efficacy and versatility make it an indispensable tool in maintaining hygiene and safety across multiple industries. Applications in Water Treatment One of the primary uses of calcium hypochlorite is in water treatment processes. It serves as a potent disinfectant, effectively eliminating harmful bacteria, viruses, and other microorganisms present in water sources. Municipalities often employ calcium hypochlorite to treat drinking water, ensuring that it meets regulatory standards for safety and cleanliness. Additionally, it is utilized in swimming pools and recreational water facilities to maintain water quality and prevent the spread of waterborne illnesses. Role in Disinfection and Cleaning In addition to water treatment, calcium hypochlorite plays a crucial role in disinfection and cleaning applications. Its strong oxidizing properties make it highly effective against a wide range of pathogens and contaminants. Industries such as healthcare, food processing, and hospitality rely on calcium hypochlorite-based products to sanitize surfaces, equipment, and facilities, reducing the risk of infections and ensuring compliance with hygiene regulations.   Calcium hypochlorite stands as a powerhouse in the realm of cleaning and disinfection. Its versatility and effectiveness make it an invaluable asset across various industries, safeguarding public health and promoting hygiene and safety standards. As we continue to prioritize cleanliness and sanitation, calcium hypochlorite remains a trusted ally in our ongoing efforts to maintain a healthy environment.  
Ensuring Safe Drinking Water with Calcium Hypochlorite
Ensuring Safe Drinking Water with Calcium Hypochlorite
In an era where access to clean and safe drinking water is a fundamental human right, communities around the world are continuously striving to ensure the health and well-being of their residents.  One vital component in this endeavor is the use of Calcium Hypochlorite, a potent water disinfectant that plays a pivotal role in safeguarding public health.   The Importance of Safe Drinking Water Access to clean and safe drinking water is a cornerstone of public health.  Contaminated water can lead to a myriad of health issues, including waterborne diseases such as cholera, dysentery, and typhoid fever.  Ensuring the safety of drinking water is an ongoing challenge, particularly in regions where water sources are susceptible to contamination.   Calcium Hypochlorite: A Trusted Water Disinfectant Calcium hypochlorite, a chemical compound containing chlorine, has long been recognized as an effective disinfectant for water treatment. Its primary function is to neutralize harmful microorganisms, such as bacteria, viruses, and parasites, that can proliferate in water sources. This process helps prevent waterborne illnesses and ensures that communities have access to clean and safe drinking water.   The Role of Calcium Hypochlorite in Water Treatment The use of calcium hypochlorite in water treatment is a multi-step process.  First, the compound is added to the water supply in carefully controlled doses.  As it dissolves, it releases chlorine ions, which actively target and destroy harmful microorganisms by disrupting their cellular structures.  This ensures that the water remains safe throughout the distribution network, from source to tap.   Safety and Regulations Ensuring the safe use of calcium hypochlorite in water treatment is paramount.  Strict regulations and guidelines are in place to govern its handling and application.  These measures are designed to protect both public health and the environment.  Water treatment facilities are staffed with trained professionals who closely monitor the dosage of calcium hypochlorite to maintain its efficacy while preventing excessive chlorine levels that could lead to health risks.
See more information
In an era where access to clean and safe drinking water is a fundamental human right, communities around the world are continuously striving to ensure the health and well-being of their residents.  One vital component in this endeavor is the use of Calcium Hypochlorite, a potent water disinfectant that plays a pivotal role in safeguarding public health.   The Importance of Safe Drinking Water Access to clean and safe drinking water is a cornerstone of public health.  Contaminated water can lead to a myriad of health issues, including waterborne diseases such as cholera, dysentery, and typhoid fever.  Ensuring the safety of drinking water is an ongoing challenge, particularly in regions where water sources are susceptible to contamination.   Calcium Hypochlorite: A Trusted Water Disinfectant Calcium hypochlorite, a chemical compound containing chlorine, has long been recognized as an effective disinfectant for water treatment. Its primary function is to neutralize harmful microorganisms, such as bacteria, viruses, and parasites, that can proliferate in water sources. This process helps prevent waterborne illnesses and ensures that communities have access to clean and safe drinking water.   The Role of Calcium Hypochlorite in Water Treatment The use of calcium hypochlorite in water treatment is a multi-step process.  First, the compound is added to the water supply in carefully controlled doses.  As it dissolves, it releases chlorine ions, which actively target and destroy harmful microorganisms by disrupting their cellular structures.  This ensures that the water remains safe throughout the distribution network, from source to tap.   Safety and Regulations Ensuring the safe use of calcium hypochlorite in water treatment is paramount.  Strict regulations and guidelines are in place to govern its handling and application.  These measures are designed to protect both public health and the environment.  Water treatment facilities are staffed with trained professionals who closely monitor the dosage of calcium hypochlorite to maintain its efficacy while preventing excessive chlorine levels that could lead to health risks.
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See more information
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