Reuse of sanitizing solution in tomato hygienization (Lycopersiconesculentum Mill) in industrial kitchens

Fruits and vegetables are factors that promote microorganisms that can associated with a food infection and, consequently, to transmitted diseases for food. There are numerous causes for the presence of high load microbial in this type of product, among which are the cultivation techniques, storage, transportation and distribution for consumption. Handling and preparation and vegetables for human consumption are crucial to reducing microbial in these types of products and consequently reduce the incidence of Foodborne diseases. The choice and proper chemicals are critical to the food industry. These sanitizers their effectiveness in the elimination of microorganisms. on an industrial scale, water consumption has been increasing greatly to sanitation of the food in question. Aiming at improving safety and consumption of water in industrial kitchens, it becomes necessary to determine an appropriate proportion of sanitizing solution that may reduce water consumption and consequently ensure effective food.