Produce washing and equipment clean-in-place (CIP) systems play a vital role in food processing plants, ensuring that fruits and vegetables are clean and safe to eat after they are harvested, packaged and distributed to consumers. The failure to clean them or properly maintain clean equipment during processing can lead to contamination from a variety of waterborne microbial pathogens.
Outbreaks of “food poisoning” from improperly washed produce or the failure to adequately clean handling equipment or contaminated process water can have deadly results. We have all read the headlines about produce recalls because of disease-causing pathogens that are especially dangerous for people who are vulnerable to infection because of immature or compromised immune systems, including children, those with chronic illnesses and the elderly.
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