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New Sanitization Methods to boost Improved Raspberries Processing

13th July 2019

The Institute for Food Safety and Health (IFSH) at Illinois Institute of Technology released a study claiming that new techniques in processing of frozen raspberries can minimize the risk of certain foodborne illnesses. Efficacy of chlorine alternatives in the elimination of norovirus, hepatitis A and Listeria monocytogenes was investigated in the study.

The study showed that sanitizing techniques, like peroxyacetic acid (PAA), could reduce the risk of contamination before raspberries are frozen and packaged through the individually quick frozen process. The raspberries industry currently uses chlorine spray as primary sanitizing agent but in the study, effectiveness of both chlorine spray and PAA spray as sanitizing agent was observed.

The study also showed that PAA as a sanitizing agent decayed at a slower rate, ensuring fruit safety for longer time periods. According to the research, treatment of raspberries with PAA showed much more impact on inactivation of norovirus and Listeria monocytogenes compared to when chlorine was used. However, none of them had an impact on hepatitis A.

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