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Abstract
The effectiveness of different sanitizer concentrations, chemical oxygen demand (COD) levels, and sanitizers in preventing cross-contamination and reducing bacterial load during postharvest produce washing was examined. Cucumbers were immersed in recirculated water with two COD levels (300 and 2500 ppm) and treated with chlorine or peroxyacetic acid at four sanitizer concentrations (0, 20, 40, and 80 ppm). The reduction of Escherichia coli and Salmonella, as well as their transfer to cucumbers and water, were evaluated. The results revealed that sanitizer concentration had the most significant impact on reducing bacterial populations, with treatments containing sanitizers exhibiting substantial reductions compared to those without sanitizers. Sanitizer concentrations of 20 ppm, 40 ppm, and 80 ppm achieved an average reduction of 3.01-2.32 log CFU/cucumber, while no sanitizer resulted in a lower reduction of 0.75 log CFU/cucumber. Sanitizers at 20-80 ppm effectively limited bacterial transfer to cucumbers and water, with minimal percentages observed.