with regard to composition, concentrations and use.
Hydrocooling produce immediately after harvest removes field heat
that can accelerate produce deterioration, but it creates a partial vacuum
that can suck cooling water into the
fruit or vegetable. Thus, it’s important
that rinse waster is clean/sanitized so
the water sucked in is not a source of
infection. Adding a sanitizer such as
PAA to the cooling water checks the
spread of post-harvest disease and
helps prevent foodborne illness.
is allowed at Section 205.271(a)( 3). Because insects have an external
skeleton, they will die if exposed to low humidity and temperatures
above 120°F (50°C) for a minimum of three hours. Achieving that
temperature may take several days of heating, since the grain acts as
“B“Because insects have an external skeleton, they will die if exposed to low humidity and temperatures above 120°F (50°C) for a
minimum of three hours at that temperature.”
Controlling Insects in Stored
The evil weevils of the world await
the chance to munch on the cereal
grains in a silo before you have the
chance to eat your crunchy cereal
flakes for breakfast.
One tool that can be used to com-
bat these kinds of pests is heat, which
an insulator. Periodic heating of the entire facility kills insect eggs and
larvae before they have a chance to attack the grain. Freezing also kills
pests and can be used on agricultural products ranging from herbs
and grains to semidried fruits.