date:Feb 19, 2019
to microbial attack than whole fruits, they must be washed very intensively. Despite intensive washes in cold water, where pathogenic microorganisms on the peel indeed can be reduced, they do not completely disappear. For consumers, therefore, microbiological safety is the decisive quality criterion for fresh-cut products.
Hot water treatment against microbial contamination
If apples are sanitized using a hot water treatment at 55oCelsius for 30 to 60 seconds, this will ensure a more efficie