Food-borne diseases affect 5-10% of population in developed countries each year. Fresh green herbs are one of the high-risk products from the food safety since their large leaf area may provide a good surface for microorganism attachment and bio-film formation. Existing measures of disinfections like chlorine are not sufficient and are not totally safe for environment and consumers' health. The aim of the project is to develop a new process applied on an electrochemical technique that acquires ant microbial activity to water. The idea is to use the process to feed the herbs in the greenhouse and after harvesting. The work will be dedicated:-to study the effect of electrochemically treated water on the fresh green herbs and their to,-to check the possibility of preventing microbial bio film formation on the leaf surface by prepares application-to develop an effective post harvest technique for disinfections and quality preservation of minimally-fresh green herbs It is then expected to develop a suitable method to produce safe and quality minimally processed fresh green herbs.
Funding SchemeEAW - Exploratory awards
69140 Rillieux La Pape