The Efficacy of Peroxyacetic Acid and Sodium Hypochlorite Solutions in Reducing Microorganisms on the Surface of Carved Fruits and Vegetables

This study examined the efficacy of two sanitizers; peroxyacetic acid (PAA) and sodium hypochlorite (NaOCl) in reducing total microbial counts on the carved leaf-shape surface of five types of fruits and vegetables: pumpkin carrot radish cantaloupe and Japanese cucumber. The samples were dipped for 3 or 5 min in various concentrations of PAA (40 60 or 80 mg/L) and NaOCl (50 or 75 mg/L) with distilled water as the control. After dipping the samples were drained for 5 min and the total plate counts were determined in triplicate. Dipping in 60 mg/L of PAA for 3 min was the best treatment for reducing microorganisms on the surface of carved carrot and radish; and 80 mg/L of PAA for 5 min was the best treatment for reducing microorganisms on the surface of carved pumpkin cantaloupe and Japanese cucumber. PAA at concentration 60 -80 mg/L showed potential as an effective sanitizer for carved fruits and vegetables more so than both concentrations of NaOCl.