Laboratory of Food Microbiology and Food Preservation

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Use of chlorine based disinfectants in washing water of ready-to-eat fresh-cut vegetables might not be harmless

Wednesday November 16th, 2016

Industrially prepared ready-to-eat fresh-cut vegetables are washed with water. To control the microbiological quality of the washing water, bleach is used. The hypochlorite component in bleach can form chlorotyrosine which can have toxic effects on the consumer in the long term. Further research is required.

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Petri dish with bacteria

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