Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts

Sprouts-related outbreaks have risen due to increased raw sprouts consumption. To minimize such cases, chemical sanitations are applied. While chlorine is commonly used, concerns with its effectiveness and health implication have prompted researchers to seek alternatives. Peroxyacetic acid (PAA) has shown efficacy in inactivating foodborne pathogens on fresh vegetables, and hence could be considered as an alternative. Thus, the objective of this...