Chlorination (a)

Method of treating water often to wash vegetables and leaf e.g. in sandwich production to decontaminate the food product from pathogens such as E coli or Listeria monocytogenes, to achieve a 1 log reduction (see D Values.) Also used in Canned goods to disinfect the cans before use (must be regulated to ensure not too concentrated where it might corrode the can or leave a chemical residue).

See E coli 0157 Micro Data Profile.

For more information on L moncytogenes, upgrade to premium membership and view the L. monocytogenes micro data profile.

For more information on Listeria management upgrade to premium membership and view the Listeria Management How-To.