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Problem and aim:
In European countries approximately 30 % of losses in the food industry are due to microbial spoilage. Consequently the project aims on minimization of relevant microorganisms, whereby the investigations focus on carrots and
potatoes.
Carrots and potatoes are very susceptible after the harvest to parasits and pathogens. Large problems insist with washed, prepared and packed carrots and potatoes on their way up to the consumer. Variations of temperature and high humidity in the packing offer optimal growth conditions to microorganisms. Especially in years with high initial microbial counts the rate of spoilage is very high.
The propagation of bacteria is various. A contamination and infection can derive from groundwater on the field, during storage, assortment and packaging. The aim of the project is the development of a washing plant using ozonated water to minimize the microorganisms on the carrots and potatoes surface. The biocidal effect of ozone has been well established. The decontamination process is to apply as single operation step and its integration in the processing chain represents a main necessity.
Target groups:
Manufacturers, Scientists, Politicians |
