The European Food Safety Authority (EFSA) has published a scientific statement highlighting the importance of continuous and effective monitoring of water disinfection during the industrial washing of fresh produce such as fruit, vegetables, and salad leaves. Within this context, German equipment manufacturer KRONEN GmbH and Spanish hygiene specialist Citrosol have collaborated on a system integrating peracetic acid (PAA)-based water disinfection with automated monitoring.
In a recent interview, Eric Lefebvre, Technical Director and Managing Director of KRONEN, and Martín Mottura, I+D Manager at Citrosol, discussed the technology and its implications for industrial processing.
© Kronen
Water disinfection and EFSA findings
Mottura explained that the EFSA's expert reports examined microbiological risks in the processing of fresh and frozen fruit and vegetable products. "The results of the fourth part of this series of studies, which focuses specifically on fresh-cut products, clearly confirm that without water disinfection, the microbial load increases significantly," he said. Pathogens were detected only in facilities that did not use disinfection, leading the EFSA to emphasize continuous monitoring of disinfection parameters as essential.
Citrocide® system and application
According to Mottura, Citrosol's PAA-based Citrocide system enables continuous, automated control of disinfectant concentration in wash water through an integrated sensor that measures in real time. Peracetic acid, he said, is effective across a broad pH and temperature range, does not produce harmful by-products such as chlorates or trihalomethanes, and complies with both EU and U.S. food safety regulations. Data from the process is stored on Citrosol's digital platform for remote monitoring and traceability.
Integration into washing systems
Lefebvre noted that KRONEN's washing machines, including the HEWA series, are compatible with the Citrocide technology. The system regulates both the disinfectant concentration and water renewal rate automatically. "This ensures that the disinfection effect remains consistent while optimizing water consumption," he said.
Comparison with chlorine
Mottura stated that while both chlorine and peracetic acid can effectively disinfect, the latter requires fewer operational adjustments and avoids the production of potentially harmful residues. "Peracetic acid remains stable and reliable without requiring complex additional measures," he said. It breaks down into water, oxygen, and acetic acid, reducing the risk of disinfection by-products.
Implications for processing facilities
Lefebvre added that the use of monitored disinfection systems can improve microbiological safety in fresh-cut processing while lowering water and chemical use. Automated data recording also supports traceability and compliance with audit requirements.
Both experts agreed that the EFSA findings reinforce the need for water disinfection as an essential part of food safety management. Mottura noted that the studies demonstrate how monitored PAA systems can meet hygiene standards effectively, while Lefebvre said that integrating mechanical and digital process control "helps processors produce safe, consistent-quality products while managing resources responsibly."
For more information:
Kira Krollpfeiffer
© KronenKronen
Phone: +49 (0) 7854 9646 160
E-Mail: [email protected]
www.kronen.eu
Christina Maier-Streif
Phone: +49 (0)7854 9646-161
E-Mail: [email protected]
