{"id":34049,"date":"2025-01-30T14:30:12","date_gmt":"2025-01-30T13:30:12","guid":{"rendered":"https:\/\/helloproject.es\/vigilancia\/microbiological-hazards-associated-with-the-use-of-water-in-the-post%e2%80%90harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn\/"},"modified":"2025-01-30T14:30:12","modified_gmt":"2025-01-30T13:30:12","slug":"microbiological-hazards-associated-with-the-use-of-water-in-the-post%e2%80%90harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn","status":"publish","type":"post","link":"https:\/\/helloproject.es\/vigilancia\/microbiological-hazards-associated-with-the-use-of-water-in-the-post%e2%80%90harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn\/","title":{"rendered":"Microbiological hazards associated with the use of water in the post\u2010harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 2 \u2013 A dynamic mass balance model for handling and processing operations in\u2026 AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES"},"content":{"rendered":"<p>A dynamic mass balance model was developed to simulate contamination dynamics in the process water of fresh and frozen fruits, vegetables and herbs (ffFVH) during processing and handling operations. The mass balance relates to the flux of water and product in a wash tank and the number of microbial cells released in the water, inactivated by the water disinfectant or transferred from the water back to the product. Critical variables describing microbial dynamics in water are: (i) the chemical oxygen demand (COD), as an indicator of the concentration of organic matter; (ii) free chlorine (FC) and particularly its antimicrobial fraction, hypochlorous acid (HOCl); and (iii) the microbial population levels. Model parameters include: (i) the dilution rate of the process water, representing the speed of system saturation, equal to the water flux divided by the tank volume; (ii) the transfer rates of total bacterial counts (TBC) and COD from product to water; and (iii) the specific inactivation rate of microorganisms due to HOCl. The protective effect of COD on microbial cells against FC is encompassed in the inactivation rate. HOCl is expressed as a function of temperature, pH and total chlorine. The model can simulate \u2018what if scenarios\u2019, based on user\u2010defined process\u2010specific and product\/microorganism\u2010specific parameters through a web R\u2010based application. This model can help food business operators when selecting intervention strategies and conditions to maintain the microbiological quality of the process water or identify conditions that represent poor or proper water management practices. Testing alternative model structures and collecting data about operational conditions of handling and\/or processing operations, microbial dynamics and the magnitude of the product\u2010specific protective effect on microorganisms are recommended to improve the application of the model.<\/p>\n<p>This publication is linked to the following EFSA Journal articles: <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2023.8332\">https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2023.8332<\/a>; <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2025.9170\">https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2025.9170<\/a>; <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2025.9171\">https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2025.9171<\/a>; <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2025.9172\">https:\/\/efsa.onlinelibrary.wiley.com\/doi\/10.2903\/j.efsa.2025.9172<\/a>.<\/p>\n<p>This publication is linked to the following EFSA Supporting Publications article: <a href=\"https:\/\/efsa.onlinelibrary.wiley.com\/doi\/abs\/10.2903\/sp.efsa.2025.EN-8924\">https:\/\/efsa.onlinelibrary.wiley.com\/doi\/abs\/10.2903\/sp.efsa.2025.EN-89\u2026<\/a>.<\/p>","protected":false},"excerpt":{"rendered":"<p>A dynamic mass balance model was developed to simulate contamination dynamics in the process water of fresh and frozen fruits, vegetables and herbs (ffFVH) during processing and handling operations. The mass balance relates to the flux of water and product in a wash tank and the number of microbial cells released in the water, inactivated [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8,5,6],"tags":[],"class_list":["post-34049","post","type-post","status-publish","format-standard","hentry","category-ayudas-y-subvenciones","category-noticias","category-publicaciones"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.9 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Microbiological hazards associated with the use of water in the post\u2010harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 2 \u2013 A dynamic mass balance model for handling and processing operations in\u2026 AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES - bip4ex<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/helloproject.es\/vigilancia\/microbiological-hazards-associated-with-the-use-of-water-in-the-post\u2010harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Microbiological hazards associated with the use of water in the post\u2010harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). Part 2 \u2013 A dynamic mass balance model for handling and processing operations in\u2026 AUTORIDAD EUROPEA DE SEGURIDAD ALIMENTARIA: SUBVENCIONES\/NOTICIAS\/ADQUISCIONES\" \/>\n<meta property=\"og:description\" content=\"A dynamic mass balance model was developed to simulate contamination dynamics in the process water of fresh and frozen fruits, vegetables and herbs (ffFVH) during processing and handling operations. The mass balance relates to the flux of water and product in a wash tank and the number of microbial cells released in the water, inactivated [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/helloproject.es\/vigilancia\/microbiological-hazards-associated-with-the-use-of-water-in-the-post\u2010harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn\/\" \/>\n<meta property=\"og:site_name\" content=\"bip4ex\" \/>\n<meta property=\"article:published_time\" content=\"2025-01-30T13:30:12+00:00\" \/>\n<meta name=\"author\" content=\"Luis Miguel Mej\u00edas Ramos\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"Luis Miguel Mej\u00edas Ramos\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/helloproject.es\/vigilancia\/microbiological-hazards-associated-with-the-use-of-water-in-the-post%e2%80%90harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/helloproject.es\/vigilancia\/microbiological-hazards-associated-with-the-use-of-water-in-the-post%e2%80%90harvest-handling-and-processing-operations-of-fresh-and-frozen-fruits-vegetables-and-herbs-fffvh-part-2-a-dyn\/\"},\"author\":{\"name\":\"Luis Miguel Mej\u00edas Ramos\",\"@id\":\"https:\/\/helloproject.es\/vigilancia\/#\/schema\/person\/3767b0619d59a11570372c821f8619ca\"},\"headline\":\"Microbiological hazards associated with the use of water in the post\u2010harvest handling and processing operations of fresh and frozen fruits, vegetables and herbs (ffFVH). 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