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Main Article Content
Effectiveness of Chlorinated Water, Sodium Hypochlorite, Sodium Chloride and Sterile Distilled Water in Killing Pathogenic Bacteria on Fresh Produce
Abstract
bacterial loads were reduced by 38.18 – 69.83% (chlorinated water), 23.74 – 69.13% (sodium hypochlorite solution), 31.62 – 79.0% (salt water) and 14.95 – 42.59% (sterile distilled water). The coliform loads were reduced by 41.2 – 68.9% (chlorinated water), 22.2 – 55.6% (sodium hypochlorite solution), 36.0 – 90.0% (salt water) and 22.2% - 40.0% (sterile distilled water). This suggests that very high concentrations of salt water
could be useful in reducing pathogenic microorganisms in fresh produce.
