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- Microbials: Keeping fresh produce free of pathogens
Microbials: Keeping fresh produce free of pathogens
Information on how to keep fruit and vegetables free from pathogens that cause human illness.
Managing risks
Webinar - Managing risks in vegetable and fruit production and information on changes to chlorate and perchlorate maximum residue levels (MRLS).
Includes two presentations:
- Managing risks in fresh produce production -Jim Monaghan, Director, Fresh Produce Research Centre, Harper Adams University
- Chlorate and Perchlorate maximum residue levels update - Ana Allende, Senior Researcher, CEBAS, Spain
Disinfection
Webinar - Disinfecting irrigation water for fresh produce
Includes two presentations:
- Chlorine dioxide dosing of irrigation water impacts on the chlorate load in outdoor spinach - Ana Allende, Senior Researcher, CEBAS Spain
- Irrigating with electrolysed water impacts on ‘disinfection by-products’ accumulation in glasshouse-grown baby leaf lettuce - Mabel Gil Muñoz, CEBAS Spain
Chlorate testing
Webinar: The challenges of testing for chlorate levels and why the Food & Biocides Industry Group are advocating for chlorate to be regulated under ‘Contaminants’ rather than ‘Plant Protection Product (PPP)’ legislation
Includes three presentations
- Issues with chlorate testing for fresh produce - Mabel Gil Muñoz, CEBAS-CSIC, Spain
- Results of an AHDB study on chlorate in tomato testing - Grace Choto, AHDB Horticulture Knowledge Exchange Manager
- Should chlorate be regulated under PPP or Contaminants Legislation? An FBIG position - Kaarin Goodburn MBE, Director Chilled Food Association and Chair of the UK Food & Biocides Industry Group
Download the handout from the Microbials Workshop, Febrary 2020