Potential sanitizers and disinfectants for fresh fruits and vegetables: a comprehensive review. (Special Issue: Novel disinfectant technologies for food preservation.)

ABSTRACT

Fresh fruits and vegetables carry a heavy load of microorganisms which may cause the risks of food-borne illness to the consumer. Even after washing with water, there is a need for sanitization and disinfection to drop down a load of harmful microbes under the safe limit. Sanitizers and disinfectants are not only cost-effective but also nonhazardous and eco-friendly. Moreover, they should not hamper the organoleptic and nutritional properties of fresh produce. With rising demand for safe, nutritious, and fresh fruits and vegetables, many new disinfectants and treatments are commercially available. During this COVID-19 outbreak, knowledge of sanitizers and disinfectants for fresh fruits and vegetables is very important. This review focuses on working principles, applications, and related legislation of physical and chemical disinfection technologies (chlorine, chlorine dioxide, ozone, organic acids, electrolyzed water, irradiation, ultrasound etc.) and their effectiveness for shelf-life extension of fresh produce.