Ready-to-eat vegetables production with low-level water chlorination: an evaluation of water quality and of its impact on end products
INTRODUCTION: We evaluated the microbiological impact of low-level chlorination (1 ppm free chlorine) on the production of ready-to-eat (RTE) vegetables by monitoring the microbiological quality of irrigation and processing water in two production plants over a 4-season period, as well as the microb...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Istituto Superiore di Sanità
2012-06-01
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| Series: | Annali dell'Istituto Superiore di Sanità |
| Subjects: | |
| Online Access: | http://www.scielosp.org/scielo.php?script=sci_arttext&pid=S0021-25712012000200008&lng=en&tlng=en |