Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection.

This article focuses on evaluating how peeling, cutting, and shredding affect the effectiveness of chlorine (200 ppm) as a disinfectant for lettuce, carrot, and potato. The study found that the maintenance of free chlorine concentration in the disinfectant solution over time depends on the vegetable's processing method and composition, with shredded potatoes causing a rapid decline in chlorine levels. Chlorine disinfection generally reduced Escherichia coli by 1–8 log CFU/g, outperforming water immersion, but extending disinfection beyond 5 minutes did not enhance microbial reduction. Residual chlorine levels varied with vegetable processing, particularly higher in shredded samples, though no consistent relationship was observed between residual chlorine and sensory differences; some sensory changes were detected in certain disinfected samples. The findings emphasize the need for facilities to validate chlorine disinfection protocols considering microbial goals, vegetable type, processing methods, residual chlorine, and sensory quality.