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Formation of disinfection byproducts in wash water and lettuce by washing with sodium hypochlorite and peracetic acid sanitizers

Sodium hypochlorite (NaOCl) and peracetic acid (PAA) are being used for sanitization in food processing, but their chemical behaviors regarding disinfection byproducts (DBPs) formation during washing processes are still largely unknown. This study compared these two sanitizers in simulated washing p...

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Detalles Bibliográficos
Autores principales:	Lee, Wan-Ning, Huang, Ching-Hua
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694845/ http://dx.doi.org/10.1016/j.fochx.2018.100003

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