ABSTRACT
Prevention of contamination is preferred over corrective actions once contamination has occurred. However, antimicrobial chemicals in processing water are useful in reducing microbial build-up in water and may reduce microbial load on the surface of produce. Thus, antimicrobial chemicals may provide some assurance in minimizing the potential for microbial contamination. The effectiveness of an antimicrobial agent depends on its chemical and physical state, treatment conditions (such as water temperature, acidity [pH], and contact time), resistance of pathogens, and the nature of the fruit or vegetable surface. Chlorine, for example, is commonly added to water at 5 0 -2 0 0 ppm total chlorine, at a pH of 6 .0 -7 .5 , and with a contact time of 1 -2 minutes, for postharvest treatments of fresh produce.
