Decreasing the levels of inoculum in different areas of the Packinghouse, as well as in the crates, and the cold storage rooms is essential for good decay control, as the fruit may spend extended periods in them, increasing contamination risks.
Maintaining of hygiene in the packinghouse and its elements is essential for the correct control of decay in fruit and vegetable produce.
The establishment and application of a correct Cleaning and Disinfection (C&D) program throughout the plant leads to significant improvements in the results of decay control and to the avoidance of cross contamination risks of microorganisms harmful to humans.
Field crates can easily constitute a significant reservoir of pathogenic inoculum, particularly Resistant inoculum. Every C&D program must include an effective washing and disinfection protocol.
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