Residual chlorine on fresh cut or ready to eat vegetable surfaces
Started by Eric yang, Mar 01 2011 08:55 AM
Hello everyone,Maybe you can help me to get the standards and Detection methods about the limited value of residual chlorine on fresh -cut or ready to eat vegetables surfaces which be disinfected with sodium hypochlorite or chlorine dioxide.Could someone help me?Thank you very much.
MAP Packing residual levels size variance
EU and USFDA standards for residual disinfectant levels
Total Residual Solvents for Flexible Packaging Materials
Critical limits for residual oxygen levels in MAP
Residual Bacteria, Coliform, and Mold for Dairy Food Packaging
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Dear eric yang,
Did you already see my comments on this included within post below and some previous links also, (eg #25 )?
http://www.ifsqn.com...dpost__p__36566
There are a few other threads here which discuss the usefulness also.
Rgds / Charles.C
Did you already see my comments on this included within post below and some previous links also, (eg #25 )?
http://www.ifsqn.com...dpost__p__36566
There are a few other threads here which discuss the usefulness also.
Rgds / Charles.C
MAP Packing residual levels size variance
EU and USFDA standards for residual disinfectant levels
Total Residual Solvents for Flexible Packaging Materials
Critical limits for residual oxygen levels in MAP
Residual Bacteria, Coliform, and Mold for Dairy Food Packaging
Residual levels of lye on fruit products after lye peeling
Screening for residual chemicals in CIP pipes
Residual chlorine on fresh cut or ready to eat vegetable surfaces
Sausages - Maximum residual levels of nitrites & nitrates
About the residual chlorine on fresh cut or ready to eat vegetables