language
中国
韩国
韩国
韩国
韩国
韩国
EXHIBITION
ENOCHLOR

Homepage / News Details

All categories

CHLORINE WASH IS SAFE TREATMENT FOR FOOD PRODUCTS

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

【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.

Keyword:

Releate News

Does hypochlorous acid kill good bacteria?
Does hypochlorous acid kill good bacteria?
Time of issue : 2023-12-05 14:37:59
Does hypochlorous acid kill good bacteria?   Hypochlorous acid (HOCl) is the perfect weapon to fight germs. It hits hard against pathogens like Methicillin-Resistant Staphylococcus Aureus and Pseudomonas Aeroginosa. Yet this powerful weapon is 100 percent safe for humans, chemical free, non-toxic and all-natural. That’s an impressive combination. It has been used in the medical field for over a century. Before antibiotics were available, HOCl was used to irrigate and disinfect wounds in World War I.  It is now used in everyday settings including daycare centers, hospitals, and even produce sections in grocery stores. HOCl is a weak acid that occurs naturally in our body. Neutrophils are white blood cells that are the first to arrive on site when an invading pathogen is detected. Neutrophils will chase down and engulf the pathogen through phagocytosis. Upon contact, neutrophils release a burst of bactericidal chemicals including its most powerful oxidizing agent, HOCl. This kills the pathogen by tearing down the cell membranes and proteins.  
See more information
Does hypochlorous acid kill good bacteria?   Hypochlorous acid (HOCl) is the perfect weapon to fight germs. It hits hard against pathogens like Methicillin-Resistant Staphylococcus Aureus and Pseudomonas Aeroginosa. Yet this powerful weapon is 100 percent safe for humans, chemical free, non-toxic and all-natural. That’s an impressive combination. It has been used in the medical field for over a century. Before antibiotics were available, HOCl was used to irrigate and disinfect wounds in World War I.  It is now used in everyday settings including daycare centers, hospitals, and even produce sections in grocery stores. HOCl is a weak acid that occurs naturally in our body. Neutrophils are white blood cells that are the first to arrive on site when an invading pathogen is detected. Neutrophils will chase down and engulf the pathogen through phagocytosis. Upon contact, neutrophils release a burst of bactericidal chemicals including its most powerful oxidizing agent, HOCl. This kills the pathogen by tearing down the cell membranes and proteins.  
The importance of disinfection of drinking water
The importance of disinfection of drinking water
Time of issue : 2023-11-29 15:47:44
Cancer-causing contaminants may be in your drinking water, according to a new study published in the journal Heliyon. Scientists at the Environmental Working Group (EWG) analyzed pollutants in tap water from 2010 to 2017. They found 22 carcinogenic contaminants — including arsenic, disinfection byproducts, and radioactive contaminants, such as uranium and radium — in drinking water nationwide, which researchers estimate could, over the course of an average lifetime (about 70 years), lead to 100,000 cases of cancer. The analysis found that water systems with the highest risk tend to be small groundwater systems. “These systems typically lack the resources, funding, and infrastructure to effectively manage water contamination, and arsenic — a potent carcinogen — is typically found in groundwater,” says Evans. But larger water systems aren’t necessarily safer. Evans says they also show “consistently elevated risk” because they contain disinfection byproducts, which are a result of required disinfection. “There are contaminants in drinking water that pose health risks other than cancer,” she says. So the disinfection of water is extremely important! And immediate action.
See more information
Cancer-causing contaminants may be in your drinking water, according to a new study published in the journal Heliyon. Scientists at the Environmental Working Group (EWG) analyzed pollutants in tap water from 2010 to 2017. They found 22 carcinogenic contaminants — including arsenic, disinfection byproducts, and radioactive contaminants, such as uranium and radium — in drinking water nationwide, which researchers estimate could, over the course of an average lifetime (about 70 years), lead to 100,000 cases of cancer. The analysis found that water systems with the highest risk tend to be small groundwater systems. “These systems typically lack the resources, funding, and infrastructure to effectively manage water contamination, and arsenic — a potent carcinogen — is typically found in groundwater,” says Evans. But larger water systems aren’t necessarily safer. Evans says they also show “consistently elevated risk” because they contain disinfection byproducts, which are a result of required disinfection. “There are contaminants in drinking water that pose health risks other than cancer,” she says. So the disinfection of water is extremely important! And immediate action.
Importance of water treatment
Importance of water treatment
Time of issue : 2023-11-22 09:55:40
See more information
Previous page
1
2
62

CONTACT US

HAI XING ECONOMIC DEVELOPMENT AREA, HAI XING COUNTY 061200, HEBEI 

PRODUCTS

CALCIUM HYPOCHLORITE
TCCA
SDIC
BCDMH

FEEDBACK

Username used for comment:
Customer message
Description:
验证码

© 1999-2018 北京网站建设有限公司 Copyright © 2012-2022 All Rights Reserved   Powered by www.300.cn   冀ICP备12012949号  津公网安备 12010302002173号     Seo tag