This report presents the key findings and a summary of the work conducted in Victoria by the project team to evaluate various wash water treatments available to commercial vegetable growers to reduce the incidence of food borne illness and postharvest diseases.
This project compared the efficacy of sanitising chemicals available in Australia in reducing both spoilage and pathogenic microorganisms on vegetables, particularly leafy vegetables.
Leafy vegetables are often consumed uncooked and hence the way that they are washed is critical in preventing food safety incidents at point of consumption.
The comparison between sanitisers was done in a realistic commercial setting, using equipment already present on farm. The vegetables used in the testing were part of a normal harvest on that same farm.
Key Outcomes and Conclusions
See Also :
The project team would like to acknowledge the support and input from all those that have contributed to the project including the participating growers who wish to remain anonymous.
In addition the team would like to acknowledge the School of Land and Environment, University of Melbourne, Sandy Clarke from the University of Melbourne statistical consulting centre and Dr Marie-Astrid Ottenhof for reviewing the manuscript.
This project was funded by Horticulture Australia Limited (HAL) in partnership with AUSVEG through the National Vegetable Research and Development Levy.
The Australian Government provides matched funding for all HAL’s R&D activities.