Produce sterilization

Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent

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Details

426321, 426532, 426442, 422 33, A23B 7157, A23L 3358

Patent

active

060458461

ABSTRACT:
A method for sterilizing fresh produce (e.g. onions) comprising contacting the produce with an aqueous solution of an oxidizing agent (e.g. hydrogen peroxide) under a pressure of at least 25 psig for sufficient time to significantly reduce the microbiological count.

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Marchuk, L.I., et al, "Preservation of Intermediate Vegetable Products by Using Hydrogen Peroxide," Ukrainian Scientific Research Institute of the Canning Industry, UDC 664.843.5=664.8.03., 1998.
Sapers, G.M., et al, "Effects of Hydrogen Peroxide Treatment on Fresh-Cut Fruits and Vegetable," IFT Annual Meeting: Book of Abstracts, 272:91-8 (1995).

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