Decreasing the levels of inoculum in the different areas of the packinghouse, as well as in the crates is essential for decay control.
Maintaining of hygiene in the packinghouse and its elements is essential for the 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 and all C&D programs must include effective washing and disinfection protocols.
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