Abstract: The system for cleaning fresh and freshly-cut produce is designed to clean produce as soon as practicable after the produce is cut. As the produce falls downwardly, a spray manifold directs a produce-washing liquid upwardly so that the produce-washing liquid directly sprays and impacts the falling produce. The impact of the produce-washing liquid causes the produce to tumble and the descent of the produce is slowed, and consequently the produce is thoroughly coated and cleaned by the produce-washing liquid. In an alternative embodiment, a suspending fluid (preferably air) is simultaneously directed to the falling produce to slow the descent of the produce and further ensure that the produce is thoroughly washed and directly sprayed by the produce-washing liquid.

Abstract: The system for cleaning fresh and freshly-cut produce is designed to clean produce as soon as practicable after the produce is cut. As the produce falls downwardly, a spray manifold directs a produce-washing liquid upwardly so that the produce-washing liquid directly sprays and impacts the falling produce. The impact of the produce-washing liquid causes the produce to tumble and the descent of the produce is slowed, and consequently the produce is thoroughly coated and cleaned by the produce-washing liquid. In an alternative embodiment, a suspending fluid (preferably air) is simultaneously directed to the falling produce to slow the descent of the produce and further ensure that the produce is thoroughly washed and directly sprayed by the produce-washing liquid.

Abstract: A sample of produce wash water containing an antimicrobial sanitizer fluid, and a reference pathogen fluid are both injected into a pathogen inactivation region of a micro-fluidic mixer. The produce wash water (i.e. sanitizer fluid/pathogen fluid mix) is directed through mixer elements in the pathogen inactivation region of the micro-fluidic mixer. In the sanitizer deactivation region, a sanitizer deactivation solution is added to the sanitizer fluid/pathogen fluid mix to produce a deactivated solution. The deactivated solution is evaluated for the presence of the pathogen and the characteristics of the sanitizer. In the preferred embodiment, the sanitizer comprises chlorine and the pathogen comprises E. coli bacteria.

Abstract: The system for cleaning fresh and freshly-cut produce is designed to clean produce as soon as practicable after the produce is cut. As the produce falls downwardly, a spray manifold directs a produce-washing liquid upwardly so that the produce-washing liquid directly sprays and impacts the falling produce. The impact of the produce-washing liquid causes the produce to tumble and the descent of the produce is slowed, and consequently the produce is thoroughly coated and cleaned by the produce-washing liquid. In an alternative embodiment, a suspending fluid (preferably air) is simultaneously directed to the falling produce to slow the descent of the produce and further ensure that the produce is thoroughly washed and directly sprayed by the produce-washing liquid.

Abstract: A sample of produce wash water containing an antimicrobial sanitizer fluid, and a reference pathogen fluid are both injected into a pathogen inactivation region of a micro-fluidic mixer. The produce wash water (i.e. sanitizer fluid/pathogen fluid mix) is directed through mixer elements in the pathogen inactivation region of the micro-fluidic mixer. In the sanitizer deactivation region, a sanitizer deactivation solution is added to the sanitizer fluid/pathogen fluid mix to produce a deactivated solution. The deactivated solution is evaluated for the presence of the pathogen and the characteristics of the sanitizer. In the preferred embodiment, the sanitizer comprises chlorine and the pathogen comprises E. coli bacteria.