A laboratory study has revealed key advancements in sanitizer efficacy for potato washing, focusing on peroxyacetic acid (PAA) and chlorine dioxide to reduce microbial contamination from pathogens like Escherichia coli, Listeria monocytogenes, and norovirus. PAA demonstrated superior performance at lower concentrations (e.g., 40 ppm for 1 minute) and shorter contact times compared to chlorine dioxide, achieving significant log reductions in E. coli (1.86–2.51 log CFU/potato) and L. monocytogenes (2.59 log CFU/potato), while also effectively mitigating norovirus loads (up to 2.28 log PFU/potato) at >=40 ppm for 5 minutes. These findings highlight the potential for optimized disinfection protocols in produce processing, emphasizing PAA's efficiency in industrial settings with high throughput and variable conditions.
The research further addressed cross-contamination risks during batch washing and water reuse, simulating real-world scenarios where untreated water led to substantial transfer of E. coli (3.01 log CFU/potato) and L. monocytogenes (3.22 log CFU/potato). PAA fully inhibited E. coli cross-contamination and showed strong control over microbial spread, though chlorine dioxide allowed limited transfer in some cases. In water reuse simulations, PAA maintained efficacy against E. coli across multiple cycles, but L. monocytogenes persistence underscored the need for targeted interventions, positioning these insights as forward-thinking for enhancing hygiene controls in reusable water systems within the cleaning industry.
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