In produce processing, water used to wash both fresh and fresh-cut produce is commonly treated with sanitizers for the purpose of controlling pathogens and minimizing microbial cross-contamination. Chlorine-based sanitizers are most commonly used for produce processing in the food industry (FAO/WHO, 2008). While chlorine’s efficacy in controlling pathogens is well recognized, one of the main concerns is the reactivity of chlorine with organic and inorganic substances to generate harmful disinfection bi-products (DBPs) and emerging DBPs of concern including haloacetonitriles, halonitromethanes, haloacetamides, and nitrosamines (NISAMs). Monitoring these DBPs is necessary to protect food safety but comprehensive analytical methods have been lacking.
In a recent paper authored by Wan-Ning Lee et al., published in Food Chemistry (https://doi.org/10.1016/j.foodchem.2018.02.134), UCT’s Enviro-Clean® 521 sorbent (200 mg/ 6 mL) was employed to analyze DBPs and NISAMs in food wash water.