Regulated disinfection byproducts in minimally processed vegetables and beverages

Water used in the food industry is frequently disinfected with chlorine-based sanitizers, which originates disinfection byproducts (DBPs). Trihalomethanes (THMs) and haloacetic acids (HAAs) are the most prevalent DBPs in the treated water, so they are regulated. These compounds can appear in minimally processed vegetables when chlorine-based disinfectants are used to sanitize fresh-cut whole products. Although the washing water contains high levels of DBPs, no THM residues remain on vegetable tissue after rinsing. In contrast, HAAs remain in the end-product as a consequence of their ionic nature and low volatility. Treated water used as an ingredient by the beverage industry is the main source of THMs and HAAs encountered in juices and soft drinks, their concentration and speciation being related to the volume and quality of the water.