Sanitização de frutas e hortaliças: uma revisão

Abstract

Recently, with the coronavirus pandemic, the eating habits of the population were modified, observing the search for food healthy. In this sense, the consumption of fruits and vegetables has increased, and the cleaning is a fundamental step in quality control, since fruits and vegetables can be consumed in natura. The objective of the work is to develop a review about the main chemical sanitizers used in the sanitization of fruits and vegetables. The study is a review based on scientific publications, using the combination of the following descriptors: cleaning, fruits and vegetables, sanitizing and sanitizing. It was possible to verify that the most used sanitizer is chlorine and its derivatives, in concentrations from 100 to 200 ppm, typically for 15 minutes. Ozone has the ability to destroy countless microorganisms and for its sanitizing effect it is necessary to longer exposure time, on average up to 30 minutes. At use of organic acids (acetic, citric, lactic, peracetic acid), the concentrations vary up to 2% and the average exposure time is a few minutes, which can be used in combination or not. However, your use is not always effective. It is concluded that the application time for each type of sanitizing agent varies according to its concentrations, pH, exposure time to the treatment and the type of fruit or vegetable to be sanitized.