date:Mar 20, 2017
e the fruit.
Some cantaloupes were immediately cut, and other were stored for another 7 days at 41F and then cut. The results showed that the steam treatment effectively killed most pathogens. They achieved a 99.9% reduction of pathogens on the melon surface. Pathogens were not detectable in the cut up pieces. And the surface pathogen levels were 100 times lower than those found on cantaloupe sanitized with chlorine.
The cut pieces had no undue softening, discoloration, or unwanted odors, whet