Chemical risks associated with ready‐to‐eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing

Chemical risks associated with ready‐to‐eat vegetables: quantitative analysis to estimate formation and/or accumulation of disinfection byproducts during washing

Abstract Fresh produce can become contaminated with disease‐causing microorganisms and chemical contaminants at every step of the production and processing chain and in a variety of ways, including through contact with contaminated process water. Water quality is critical to prevent microbial and ch...

Full description

Bibliographic Details
Main Authors: Research Group on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS‐CSIC (Spanish National Research Council), Campus Universitario de Espinardo 25, 30100 Murcia, Spain, Juliana Rodrigues Gadelha, Spain, JR Gadelha, A Allende, F López‐Gálvez, P Fernández, MI Gil, JA Egea
Format: Article
Language:English
Published: Wiley 2019-09-01
Series:EFSA Journal
Subjects:
Modellisation
Quantitative Risk Assessment
Chemical Hazard
byproducts
Disinfection
Online Access:https://doi.org/10.2903/j.efsa.2019.e170913

Internet

https://doi.org/10.2903/j.efsa.2019.e170913

Similar Items