Optimization of the ready-to-eat arugula production process
Keywords:
Microbiological quality, Good Manufacturing Practices, Ready-to-eat Vegetables, critical pointsAbstract
The microbiological safety of ready-to-eat vegetables lies in the quality of the raw material, the efficiency of washing, disinfection and the control of cross-contamination during the production chain. The objective of this work was to achieve an optimized protocol for the elaboration of rocket ready for consumption to be used by different companies in the province of Cordoba. The proposals made to the company, after the microbiological evaluation of the critical points of the process, were the hygienization of the water reservoir, the decrease of the temperature of the washing and rinsing water and the correction of the pH of the chlorinated water used as disinfectant. The implementation of the proposed changes resulted in an improvement in the microbiological quality of the final product and an optimized procedure protocol that can be implemented in other companies with similar characteristics.
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