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Chlorine remains one of the most widely used disinfectants for vegetables and hence the importance of studying its properties. The aim of this study was to evaluate the effect of peeling, cutting, and shredding on the effectiveness of chlorine (200\u2005ppm) as a disinfectant in lettuce, carrot, and potato. Three independent repetitions of each experiment were completed, and data was statistically analyzed. Results showed that the maintenance of the chlorine concentration in the disinfectant solution, over time, depended on the vegetables\u2019 preliminary processing technique (whole, peeled, cut, or shredded) (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). In general, the disinfection treatments studied reduced\n                    <jats:italic>Escherichia coli<\/jats:italic>\n                    by 1\u20138 logs. The addition of chlorine in the disinfectant solution allowed greater reduction in\n                    <jats:italic>E. coli<\/jats:italic>\n                    than using water immersions (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05) and disinfection times longer than 5\u2005min did not improve these microbiological reductions (\n                    <jats:italic>p<\/jats:italic>\n                    &gt;0.05). The vegetables\u2019 subdivision (whole, peeled, cut, or shredded) can affect both\n                    <jats:italic>E coli's<\/jats:italic>\n                    reduction and the vegetables\u2019 residual chlorine concentration. No trend was observed in terms of sensory differences and their relationship to the vegetables\u2019 processing and disinfection. These results suggest that each facility must validate its disinfection processes, according to the conditions established on site and reduction goals related to initial microbial counts, vegetables\u2019 quality, processing operations, and other important aspects.\n                  <\/jats:p>","DOI":"10.1177\/10820132231213671","type":"journal-article","created":{"date-parts":[[2023,11,10]],"date-time":"2023-11-10T01:49:21Z","timestamp":1699580961000},"page":"415-424","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":4,"title":["Effect of peeling, cutting, or shredding of lettuce, carrot, or potato on the efficacy of chlorine disinfection"],"prefix":"10.1177","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6221-4141","authenticated-orcid":false,"given":"Gabriela","family":"Davidovich-Young","sequence":"first","affiliation":[{"name":"Escuela de Tecnolog\u00eda de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"},{"name":"Centro Nacional de Ciencia y Tecnolog\u00eda de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eric","family":"Wong-Gonz\u00e1lez","sequence":"additional","affiliation":[{"name":"Escuela de Tecnolog\u00eda de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"},{"name":"Centro Nacional de Ciencia y Tecnolog\u00eda de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruth","family":"De la Asunci\u00f3n-Romero","sequence":"additional","affiliation":[{"name":"Escuela de Tecnolog\u00eda de Alimentos, Universidad de Costa Rica (UCR), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"},{"name":"Centro Nacional de Ciencia y Tecnolog\u00eda de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marta","family":"Bustamante-Mora","sequence":"additional","affiliation":[{"name":"Centro Nacional de Ciencia y Tecnolog\u00eda de Alimentos (CITA), Ciudad Universitaria Rodrigo Facio, San Jos\u00e9, Costa Rica"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2023,11,9]]},"reference":[{"key":"e_1_3_2_2_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2017.1339180"},{"key":"e_1_3_2_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0925-5214(00)00092-2"},{"key":"e_1_3_2_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2012.05.073"},{"key":"e_1_3_2_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1990.tb05222.x"},{"key":"e_1_3_2_6_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-64.7.1079"},{"key":"e_1_3_2_7_1","first-page":"63","volume-title":"Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications","author":"Beuchat LR","year":"2000","unstructured":"Beuchat LR, et al. 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