Understanding Chlorate Standards in the Juice industry: An Interview with Dr. Mabel Gil Muñoz



An interview conducted by our Science and Technical Affairs Manager Alejandra Aguilar Solis Ph.D.


Water used to wash fresh produce is often treated with chemical disinfectants to prevent cross-contamination and reduce microbial growth. The wash system is a dynamic process in which the microbial load of the incoming raw material, the concentration of sanitizer, and the organic matter change constantly along the production day. 

Full article accessible here