Flume and single-pass washing systems for fresh-cut produce processing: Disinfection by-products evaluation

Free chlorine is widely used in fresh-cut produce washing to minimize microbial cross-contamination, but its application can also lead the formation of harmful disinfection byproducts (DBPs). This study compared DBPs process water and washed during commercial operation. Samples shredded lettuce diced cabbages chlorinated traditional double-flume wash novel immersion-free single-pass systems were collected at multiple time points locations from processing lines. A suite 33 conventional emerging DBPs, including 4 trihalomethanes (THMs), 9 haloacetic acids (HAAs), nitrogenous (N-DBPs), 11 carbonaceous (C-DBPs), investigated. Overall, N-DBPs HAAs dominated concentration detected DBPs. Wash flumes contained 7–111 folds higher DBP levels that system, with abundance following order > C-DBPs THMs. on produce, presenting primarily forms followed by While flume-washed final potable rinse significantly reduced these products. The concentrations THMs products estimate potential exposure via consumption below daily allowable for drinking standard established U.S. Environmental Protection Agency. high toxicity indicate need further research. findings this advance understanding removal processes, identify additional research opportunities reduction food safety improvement.