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Bacteria
cause food spoilage reducing the shelf life and economic value of food
products. If pathogenic strains of bacteria are present, there is a
public health risk. The Canadian Food Inspection Agency (CFIA) imposes
stringent standards to minimize bacteria in finished products. The
ability of the food processing industry to meet and exceed the CFIA
standards through incremental process improvements is a key factor for
the continuing vitality of the industry in Manitoba.
Food processing operations use
potable water to wash products. During the wash process, bacteria can
be removed from food surfaces and transferred to the wash water.
Bacteria in the wash water may re-contaminate food surfaces if
preventive measures are not taken. Chemicals added to the wash water
can control bacteria, but this approach may affect the quality of the
finished products. The current research will investigate methods to
remove bacteria from wash water by using natural products that have no
effect on food quality.
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