Should chlorate residues be of concern in fresh-cut salads?
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- 作者：Maria Isabel Gil ; migil@cebas.csic.es" class="auth_mail" title="E-mail the corresponding author ; Alicia Marí ; n ; Silvia Andujar ; Ana Allende
- 关键词：Chlorine ; Disinfection by-product ; Food safety ; Sanitizers ; Process wash water ; Sodium hypochlorite
- 刊名：Food Control
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：60
- 期：Complete
- 页码：416-421
- 全文大小：411 K
文摘
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The potential risk of chlorinated water as a source of chlorate in fresh-cut lettuce was investigated.
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Chlorate was accumulated in the process water when sodium hypochlorite was used as a wash aid.
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There was a significant correlation between the total added chlorine and the chlorate accumulation.
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Chlorate residues were below the limit of quantification in washed and rinsed fresh-cut lettuce and in commercial bags.