Disinfection of multi-stage salad washing
Prior to the processing or selling of leaf salads it must be guaranteed that the leaf surface has been cleaned properly and the germination number on the surface is kept at a minimum. Cut surfaces and points of breakage of salad leafs are especially sensitive to micro-organism infestation and brown colouring.
If used appropriately, chlorine dioxide offers protection, even at very low concentrations, without changing the product quality.
Challenge
- Simultaneous control of bacteria, spores and moulds
- Long maintenance of leaf respiration
- Avoidance of persistent, chlorinated disinfection by-products
Solution
- Use of chlorine dioxide, a disinfectant with a broad efficiency spectrum
- Effect regardless of the pH value
- Generation of the disinfectant directly before the washing process
Customer benefit
- Extended shelf life of the product
- Fresh appearance
- Low operating costs