Insights
Agricolture
Fresh Vegetable Processing Plants: Comparison with Sodium Hypochlorite
When compared to sodium hypochlorite treatment (reducing free chlorine in...
Read moreApplication test on fresh vegetables
The published study cited below states that hypochlorous acid in...
Read moreLonger shelf life
Studies have shown that using Sanapur on packaged (minimally processed)...
Read moreReduction of bacterial load on fresh vegetables
Studies have shown: the reduction of the microbiota naturally present...
Read moreComparison with sodium hypochlorite
When compared to sodium hypochlorite treatment (with the same free...
Read moreComparison with sodium hypochlorite and hydrochloric acid
When compared to treatment with sodium hypochlorite (at the same...
Read morePreservation of fresh mushrooms
Hypochlorous acid treatment: extended the shelf life of fresh mushrooms...
Read moreBacteria and fungi reduction on fresh fruit and vegetables
Salmonella Abatement on Round Green Tomatoes Journal of food protection...
Read moreReducing Nitrates and Nitrites on Fresh Spinach
Fresh leafy vegetables are one of the main causes of...
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