Context

The growing demand from consumers for safe and convenient foods with high nutritional value has in recent years led to an increase in the consumption of foods that are pre-prepared, ready to consume and cook, and which retain their nutritional properties and freshness. There is no stage in the processing of these products that ensures that the microorganisms present are completely eliminated, and the disinfection stage is the only one in which microbiological contamination can be reduced to ensure their safety. The most widely used disinfectant is currently chlorine, in the form of sodium hypochlorite. The effectiveness of chlorine on plant matter is limited to 1-2 logarithmic reductions, even at high doses. It is also highly reactive, reacting quickly with organic matter, air and light. For this reason, water is usually hyperchlorinated (at between 50 and 200 ppm), which can produce chlorine gas in facilities and in contact with organic matter, and lead to the production of excessive amounts of undesirable and potentially toxic by-products (mainly trihalogenated compounds). It has been banned in some EU countries as a result. Other alternatives to sodium hypochlorite have recently been investigated, including ozone, chlorine dioxide and peracetic acid, among others.
The aim of this project is to establish an alternative disinfection procedure that ensures consumer safety, maintains quality, extends the life of the product and is more environmentally friendly.