NUTRITION
FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Dilution of APS for sanitizing of vegetables?
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50ppm
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100ppm
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75ppm
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None of the above
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Explanation:
Detailed explanation-1: -Chlorine (sodium hypochlorite) is one of the most widely used sanitizers of fruits, vegetables and fresh-cut produce. It maintains quality by reducing microbial populations and controlling their growth (7). The recommended concentrations of chlorine range from 50 to 200 mg/L for washing fresh vegetables (8).
Detailed explanation-2: -The recommended concentration for disinfection has been 600-800 ppm of chlorine bleach and 50 to 200 parts per million (ppm) for sanitizing.
Detailed explanation-3: -whole fruits & vegetables should be washed (intend is to sanitize) with 50 ppm chlorinated water before cutting, peeling or serving.
There is 1 question to complete.