What is the disinfection of vegetables with hypochlorous acid? Concentration and soaking time [Basic Knowledge]

basic information

■What is the order of preparation? The preparation of vegetables and fruits is done in the following order: 1. Wash with running water at least three times. 2. Wash with a neutral detergent. 3. Rinse thoroughly with running water. 4. Sterilize if necessary, and rinse thoroughly with running water. 5. Drain and cut with a dedicated cutting board and knife. Sterilization is not a substitute for cleaning; it is a step that follows the removal of dirt. ■Does the sterilizing solution weaken over time? Hypochlorous acid reacts with the organic matter contained in vegetables and decreases. When it reacts, organic chlorine compounds are also produced. Diluted solutions lose their effectiveness over time, so they should not be prepared in advance but made fresh each time. In the production of cut vegetables, the sterilizing solution is also prepared anew for each batch. ■How to check the concentration? Before use, check the concentration with test strips. Even when using the solution continuously, confirm with a chlorine concentration meter or test strips that the concentration is maintained. If the concentration of the solution has decreased, there is a risk that it will not be sufficiently sterilized even if soaked for the designated time. ■What items do you want to record? 1. Concentration: The value checked with test strips, etc. 2. Time: The duration of soaking. 3. Preparation: When the solution was made.

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Applications/Examples of results

■How much can bacteria be reduced by disinfection? Reports indicate that washing lettuce with sodium hypochlorite at 51 mg/L can reduce the number of bacteria by about 1 to 2 orders of magnitude. Instead of relying solely on disinfection, it is important to combine other management practices from the manual, such as refrigerating at temperatures below 10°C when it takes more than 30 minutes to cook. ■Cases divided by the presence or absence of disinfection In 2016, an outbreak of enterohemorrhagic E. coli food poisoning occurred in elderly facilities in Tokyo and Chiba Prefecture due to cucumber with yuka seasoning, affecting 84 patients. Among the facilities that served the same menu, those that implemented disinfection processes did not have any cases of illness. ■What are the usage standards for additives? Sodium hypochlorite used in food is treated as a disinfectant food additive, and the usage standards prohibit its use on sesame. There are no restrictions on its use for foods other than sesame. When used for disinfection, it is necessary to comply with the standards for food and additives. ■What we can do We provide consultation on the supply of chemicals, including sodium hypochlorite, and how to measure residual chlorine. Please feel free to contact us for more information.