Fruit and Vegetable Processing
Fruit and vegetable require sanitizing prior to processing or after processing to eliminate food poisoning from pathogens such as Ecoli. Traditionally chlorine has been the product of choice because it is relatively inexpensive and in more recent times peroxy acid has also been used.
Aussan is an excellent alternative to chlorine and peroxy acids in the spraying or dipping of fruit and vegetables during processing. It provides safe and effective residual sanitizing, without the risk of damage to delicate foods. Aussan is not deactivated by common soils so solutions last much longer. Ausan is ideal for washing of whole fruit and vegetables before packaging and can be used to sanitise cut fruit and vegetables such as apples, oranges, lettuce cucumber, etc prior to packaging.
At the end of the process line Aussan is applied by spray or dip tank system prior to packaging. Aussan should not be washed off the produce unless moisture will be detrimental to the product. Aussan keeps killing bacteria and fungus while it is present on the produce even while in its packaging. Fruit and vegetables treated with Aussan exhibit improved storage life.
Aussan can be used as a preservative for some products such as olives. It is also effective on vegetables that have been cooked and require protection from potential bacteria growth.
- Aussan is non-toxic, non hazardous and non-corrosive. It leaves no hazardous residues.
- Aussan reduces bacteria loadings and keeps them at low levels, thereby reducing the risk of food poisoning.
- Aussan is safe to use, does not irritate skin, eyes or mucous membranes and is non-corrosive and non-volatile.
- Aussan does not attack metal and does not affect other materials.
- Aussan does not taint or colour food.