Commercial Product Effectively Kills Bacteria In Vegetable Washwater

Research conducted by food science faculty at the University of Idaho and Washington State University indicate that a commercially available fruit and vegetable wash, when used in a food-manufacturing setting, can dramatically decrease the number of disease-causing organisms in produce-processing washwater. That could reduce by manyfold the potential for cross-contamination within the water by such “gram-negative” bacteria as Salmonella and E. coli O157:H7.

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Filed under: Infectious Diseases / Bacteria / Viruses on June 30th, 2008