processed, and post-harvest fruit and veg-
etable flume and wash-water systems. They
reduce the population of spoilage microor-
ganisms including yeasts, molds, and bacte-
ria on processed fruit and vegetables, and
pathogenic bacteria on processed fruit and
vegetable surfaces. This sanitizer is EPA reg-
istered for use in fresh-cut, further processed,
and post-harvest processing facilities. Also,
it is cleared for all other process applications
after a processing step has occurred. Wright
et al. (2000) reported that 5% acetic acid and
peroxyacetic acid solutions are effective in
the reduction ofEscherichia coliO157:H7 on
apples relegated to cider manufacture. An
acidified sodium chlorite rinse can provide
pathogen reduction and offers a possible
alternative sanitizer for fresh-cut produce
(Gonzalez et al., 2004).
Ozone Sanitizing
Ozone effectively sanitizes raw materials,
packaging materials, and the processing
environment. It has gained acceptance
by many industries, such as fresh-cut pro-
duce processing, produce storage facilities,
and fruit and vegetable processing. Ozone
applied as potatoes are transferred in a cov-
ered conveyor to storage, can reduce the inci-
dence of pathogens (Clark, 2004). Williams
et al. (2004) concluded that ozone treatment
of apple cider and orange juice may provide
an alternative to thermal pasteurization
for the reduction of E. coli O157:H7 and
Salmonella.
Ozone systems are generally currently
mounted or fixed in place, to simplify man-
agement of off-gas and ozone monitoring
for safety and efficacy. Ozone is an unstable
gas and readily reacts with organic sub-
stances. It sanitizes by interacting with
microbial membranes and denaturing meta-
bolic enzymes. It does not leave a chemical
residue, and under ambient conditions, it has
a half-life of 10 to 20 minutes. Ozone must
be electrically generated on-demand and
cannot be stored for later use. An advantage
of ozone is its ability to readily oxidize
microbes in solution. Once a surface is spray-
washed, the microorganisms physically lifted
from the surface will be killed as they are
conveyed to a drain. Because ozone requires
no storage or special handling or mixing
considerations, it may be viewed as advanta-
geous over other chemical sanitizers.Phenolic Compounds
These compounds are used most fre-
quently in the formulation of antifungal
paints and antifungal protective coatings,
instead of as sanitizers applied after clean-
ing. Phenolic compounds have limited utility
in fruit and vegetable plants because of their
low solubility in water.Ultraviolet (UV) Light
This sanitizing technique has limited util-
ity for equipment and processing and storage
areas, but has been incorporated to reduce
microbial growth on fresh fruits and vegeta-
bles. Accumulation of ethylene gas during
storage is a potential detriment to fruit and
vegetable quality after harvest. Potential
solutions to this problem are development of
a titanium dioxide photocatalytic reaction
technology to decompose ethylene gas in the
storage environment and UV irradiation has
an energy source for the titanium oxide pho-
tocatalytic reaction. Maneerat et al. (2003)
found that UV doses improve appearance
and does not adversely affect fruits stored in
a dark environment.Cleaning procedures
A rigid set of procedures cannot be
adopted for use in every fruit and vegetable
processing plant. Procedures depend on
plant construction, size, operations, age, and