Abstract Sanitization is an essential step in reducing microorganisms since it ensures product safety for consumption. Medicinal plants have been widely used for such a purpose; among these is Camellia sinensis Linnaeus., which exerts antimicrobial action. However, studies on adopting this plant for sanitizing vegetables are scarce. The current study evaluates green tea’s antimicrobial action against bacteria responsible for vegetable contamination. Green tea extracts (dry leaves and powder) at different concentrations were assessed based on the spectrum of action (1.0%, 2.5%, 5%, 7.5%, 10%), minimum inhibition concentration, and minimum bactericidal concentration (0.47%, 1.0%, 2.5%, 5%, 7.5%, 10%, 30%, 60%). A challenge test was applied to tomatoes intentionally contaminated with pathogens to evaluate green tea extracts (30% and 60%). Application of 10% green tea extract impeded the formation of inhibition zones Escherichia coli, Salmonella enterica serovar Enteritidis (S. Enteritidis), Staphylococcus aureus, and Enterococcus faecalis in 7.41 mm, 6.83 mm, 7.33 mm, and 6.58 mm, respectively. The count of S. Enteritidis adhered to surfaces of the tomatoes decreased most significantly after treatment application. Thus, based on the current results, green tea leaf extract exhibits antimicrobial action, which makes it a potential natural sanitizer.

Abstract The aim of the study is to evaluate consumers' knowledge, practices, and perceptions about conventional and sustainable food packaging. Cross-sectional, descriptive, and exploratory study conducted with consumers in Vitória city, Espírito Santo State, Brazil. A questionnaire was applied to 163 consumers. Regarding the sociodemographic characteristics of the participants, most of them were women, in the age group 18-24 years, did not live with a partner and had individual income. Consumers reported quality as the most important factor taken into consideration at food purchasing time and indicated that always observe the packaging conditions at purchasing time. Most consumers reported that packaging presents a fundamental role in their purchase decision, and they have mentioned also that material’s type influences their decision to purchase a food product. In addition, consumers preferred biodegradable packaging rather than the traditional one, whereas most of them reported to be willing to pay up to 5% more for products if their packaging had lesser environmental impact. Therefore, it appears that consumers evaluate products’ packaging at purchasing time, but lack of information about the material type used for packaging and about its environmental implications is a serious issue that avoids behavior’s changes from taking place.

Abstract This work aimed to present aspects related to the use of ultrasound in fruit and vegetable processing, such as the functioning of the method, effects on food, applications, sensory aspects and consumer perception. Changes in eating habits and the search for well-being reflect the increased demand for natural foods, such as fruits and vegetables. These foods may undergo microbiological changes along the production chain, and it is necessary to adopt Good Agricultural Practices (GAP), even as handling and technological processes of conservation to ensure the quality of the final product. Ultrasound is an emerging technology applied in fruit and vegetable processing that is related to improvements in quality and preservation. The basic principle of ultrasound is acoustic cavitation, which involves the growth and collapse of bubbles during periods of rarefaction and compression, causing chemical, physical, and mechanical changes in food. These changes are associated with the inactivation of microorganisms, enzymes, as well as the removal of residues and improvements in the physical-chemical quality and accessibility of bioactive compounds. In addition, the application of this method can have good acceptability by consumers looking for more natural foods and that are submitted to processes that does not cause environment impact.

Resumo Este trabalho objetivou apresentar aspectos relacionados à utilização do ultrassom no processamento de frutas e hortaliças, como o funcionamento do método, os efeitos no alimento, as aplicações, os aspectos sensoriais e a percepção dos consumidores. As mudanças dos hábitos alimentares e a busca do bem-estar refletem no aumento da procura por alimentos naturais, como as frutas e as hortaliças. Estes alimentos podem sofrer alterações microbiológicas ao longo da cadeia produtiva, sendo necessária a aplicação de boas práticas agrícolas e de manipulação, e processos tecnológicos de conservação para a garantia da qualidade do produto. O ultrassom é uma tecnologia emergente aplicada no processamento de frutas e hortaliças que está relacionada a melhorias na qualidade e preservação. O princípio básico do ultrassom é a cavitação acústica, que envolve o crescimento e colapso de bolhas durante períodos de rarefação e compressão, causando alterações químicas, físicas e mecânicas no alimento. Essas alterações estão relacionadas à inativação de micro-organismos e de enzimas, à remoção de resíduos e às melhorias na qualidade físico-química, e à acessibilidade de compostos bioativos. Além disso, a aplicação deste método pode ter boa aceitabilidade pelos consumidores, que procuram alimentos mais naturais e submetidos a processos que não causem impacto ambiental.

Abstract Street foods are points of sale of ready-to-eat foods sold on the public roads. However, due to the conditions of handling and sale of food practiced in these trades, these can pose risks to public health. This study aimed to evaluate the conditions of the handling and sale of food from street vendors in Vitória and Serra, Espírito Santo, Brazil. A checklist based on the Brazilian legislation resolution number 216/2004 was used to verify the sanitary conditions of the trades. In addition, samples of foods commercialized in these trades were collected to determine microbiological quality, according to current legislation. Of the 200 trades evaluated, 58.5% were classified as “Poor,” with unsatisfactory hygiene conditions. The main inadequacies were related to the hygienic conditions of the seller. Of the 63 food samples analyzed, 57.1% presented contamination above the limit allowed by the legislation and were as a result considered unfit for consumption. It has been concluded that street vending is still a potential source of pathogens that cause foodborne illness.

O manuscrito discute a qualidade higiênica de espaços de comercialização, manipulação e consumo de alimentos à luz dos cuidados necessários à prevenção da contaminação por Sars-CoV-2. O texto chama a atenção para a dimensão sanitária da segurança alimentar, pouco discutida no âmbito da saúde pública, apesar de presente na Política Nacional de Alimentação e Nutrição (PNAN). A relevância desse trabalho é assegurada pelo paralelo traçado entre as condições higienicossanitárias de feiras, supermercados e restaurantes, percebendo-os como espaços de risco de disseminação do novo vírus, as orientações publicadas para a mitigação da Covid-19 e o papel desempenhado pela Vigilância Sanitária (Visa). Por fim, aponta a necessidade de regulamentações que considerem o arcabouço sociocultural dos agentes inseridos no processo e reforça a necessidade da instituição de espaços de diálogos que contribuam para a recodificação do conceito de higiene.

The article discusses the hygienic quality of food commercialization, handling and consumption in light of necessary precautions to prevent contamination by SARS-CoV-2. The text draws attention to the health dimension of food security, which is little discussed in the public health field, despite being addressed in the National Food and Nutrition Policy. The relevance of the current research is substantiated by the association between hygienic-sanitary conditions in free fairs, supermarkets and restaurants by understanding them as risk areas for the spreading of the new virus, as well as guidelines published to help mitigating Covid-19 and the role played by Health Surveillance. Finally, it highlights the need of issuing regulations that take into consideration the sociocultural framework of agents inserted in the process and emphasizes the need of setting dialogue spaces to contribute to decode the concept of hygiene.

El artículo discute la calidad higiénica de espacios de comercialización, manipulación y consumo de alimentos, a la luz de los cuidados necesarios para la prevención de la contaminación por SARS-CoV-2. El texto llama la atención para la dimensión sanitaria de la seguridad alimentaria, poco discutida en el ámbito de la salud pública, a pesar de presente en la Política Nacional de Alimentación y Nutrición. La relevancia de este trabajo tiene como base el paralelo trazado entre las condiciones higiénico-sanitarias de las ferias, supermercados y restaurantes, percibiéndolos como espacios de riesgo de diseminación del nuevo virus; las orientaciones publicadas para la mitigación de la Covid-19 y el papel desempeñado por la Vigilancia Sanitaria. Por fin, señala la necesidad de reglamentaciones que consideren la estructura sociocultural de los agentes inseridos en el espacio y refuerza la necesidad de la institución de espacios de diálogos que contribuyan para la recodificación del concepto de higiene.

O manuscrito discute a qualidade higiênica de espaços de comercialização, manipulação e consumo de alimentos à luz dos cuidados necessários à prevenção da contaminação por Sars-CoV-2. O texto chama a atenção para a dimensão sanitária da segurança alimentar, pouco discutida no âmbito da saúde pública, apesar de presente na Política Nacional de Alimentação e Nutrição (PNAN). A relevância desse trabalho é assegurada pelo paralelo traçado entre as condições higienicossanitárias de feiras, supermercados e restaurantes, percebendo-os como espaços de risco de disseminação do novo vírus, as orientações publicadas para a mitigação da Covid-19 e o papel desempenhado pela Vigilância Sanitária (Visa). Por fim, aponta a necessidade de regulamentações que considerem o arcabouço sociocultural dos agentes inseridos no processo e reforça a necessidade da instituição de espaços de diálogos que contribuam para a recodificação do conceito de higiene.

The article discusses the hygienic quality of food commercialization, handling and consumption in light of necessary precautions to prevent contamination by SARS-CoV-2. The text draws attention to the health dimension of food security, which is little discussed in the public health field, despite being addressed in the National Food and Nutrition Policy. The relevance of the current research is substantiated by the association between hygienic-sanitary conditions in free fairs, supermarkets and restaurants by understanding them as risk areas for the spreading of the new virus, as well as guidelines published to help mitigating Covid-19 and the role played by Health Surveillance. Finally, it highlights the need of issuing regulations that take into consideration the sociocultural framework of agents inserted in the process and emphasizes the need of setting dialogue spaces to contribute to decode the concept of hygiene.

El artículo discute la calidad higiénica de espacios de comercialización, manipulación y consumo de alimentos, a la luz de los cuidados necesarios para la prevención de la contaminación por SARS-CoV-2. El texto llama la atención para la dimensión sanitaria de la seguridad alimentaria, poco discutida en el ámbito de la salud pública, a pesar de presente en la Política Nacional de Alimentación y Nutrición. La relevancia de este trabajo tiene como base el paralelo trazado entre las condiciones higiénico-sanitarias de las ferias, supermercados y restaurantes, percibiéndolos como espacios de riesgo de diseminación del nuevo virus; las orientaciones publicadas para la mitigación de la Covid-19 y el papel desempeñado por la Vigilancia Sanitaria. Por fin, señala la necesidad de reglamentaciones que consideren la estructura sociocultural de los agentes inseridos en el espacio y refuerza la necesidad de la institución de espacios de diálogos que contribuyan para la recodificación del concepto de higiene.

Abstract This study aimed to evaluate the effects of different sanitization solutions on the physicochemical characteristics of strawberries, cucumbers, and rocket leaves. In each procedure, 200 g of the sample was immersed in 1 L of sanitizing solution for 5 minutes. Strawberries, cucumbers and rocket leaves were sanitized with acetic, and lactic acid (1% and 2%), hydrogen peroxide (3%), sodium hypochlorite and sodium dichloroisocyanurate (200 mg/L). Samples not submitted to sanitization were used as controls. The values of pH, total titratable acidity, total soluble solids, vitamin C content, total phenolic compounds, and antioxidant capacity were directly analyzed, and chlorophyll (SPAD Index) was indirectly analyzed. Sanitized strawberries and cucumbers presented no significant difference (p > 0.05) in pH values, total titratable acidity, and total soluble solids/total titratable acidity ratio compared with un-sanitized samples. Vitamin C content was preserved in samples treated with sodium hypochlorite. All vegetables maintained their total phenolic compounds after sanitization treatments. The proposed treatments did not alter the physicochemical characteristics of the samples.

Abstract This work evaluated the effectiveness of 1 and 2% acetic and lactic acid, 3% hydrogen peroxide, 200 mg/L sodium hypochlorite and 200 mg/L sodium dichloroisocyanurate to reducing natural contaminants as well as Salmonella enterica Enteritidis inoculated on the surface of strawberries, cucumbers, and rocket leaves. The reduction of aerobic mesophilic and molds and yeasts was between 1.67 – 2.73 and 0.61 – 1.46 log CFU/g in strawberries, 1.48 – 2.19 and 1.02 – 2.01 log CFU/g on rocket leaves, and 1.10 – 2.08 and 0.88 – 1.58 log CFU/g in cucumbers, respectively. The most effective sanitizers for reducing Salmonella enterica Enteritidis in strawberries were 1% and 2% lactic acid, while in cucumbers and rocket leaves was the 2% lactic acid as well as the 3% hydrogen peroxide, for both samples. The results of this study clearly show the potential of the proposed strategies to replace chlorinated compounds in the sanitization step of fresh produce.

Abstract Active food packaging aims to interact with food in order to improve nutritional, sensory, physicochemical or microbiological properties of the food products. The aim of this work was to development and characterization of active film with omega-3 and flavored with oregano essential oil for butter. It was produced three films: control (T1), active films added with 25% of ω-3 fatty acid and 5% of oregano essential oil (T2) and active film added with 40% fatty acid ω-3 and 5% essential oil of oregano (T3). Physical, mechanical and structural films properties were evaluated. The addition of fish oils and essential oregano did not change neither films color nor thickness in relation of control film. However, it reduced energy at break (J) and maximum compressive strength (MPa) of the active films. On the other hand, it increased elongation at break (mm) of active films compared to control. WVP of control film was higher (p < 0.05) to active films. In structural characterization, active films presented difference between the size of the oil droplets. It has been observed that the films produced have good mechanical, physical and structural properties. Further studies should be conducted for sensory evaluation, nutritional aspects and storage stability.

Resumo O objetivo do estudo foi avaliar a influência de uma intervenção na qualidade dos cardápios e no desperdício de alimentos em um Centro de Educação Infantil. Trata-se de um estudo quase-experimental que utilizou o método de Avaliação Qualitativa de Preparações de Cardápios e avaliou quantidades de resto-ingestão e sobra limpa. A intervenção foi caracterizada pela inclusão de receituários e adequação do porcionamento das preparações segundo recomendações para a faixa etária. Os dados foram analisados pelo teste de Mann Whitney, nível de significância de p < 0,05. A intervenção proporcionou redução na ocorrência de oferta de guarnição, monotonia de cores, presença de doce, presença de frituras e de doce associado a fritura e repetição da técnica de cocção do prato principal. Além disso, observou-se redução significativa nas quantidades médias de resto-ingestão/criança (de 69,02 ± 11,87g para 37,06 ± 15,57g), de sobra limpa/criança (de 161,47 ± 44,12g para 35,23 ± 33,73 g) e do percentual de sobra limpa (de 39,55 ± 7,96 para 21,01 ± 17,15). A influência positiva da intervenção reforça a importância de adequações nos receituários e no porcionamento, para o atendimento das recomendações nutricionais e controle do desperdício de alimentos no ambiente escolar.

Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.

Resumo O objetivo do estudo foi avaliar a influência de uma intervenção na qualidade dos cardápios e no desperdício de alimentos em um Centro de Educação Infantil. Trata-se de um estudo quase-experimental que utilizou o método de Avaliação Qualitativa de Preparações de Cardápios e avaliou quantidades de resto-ingestão e sobra limpa. A intervenção foi caracterizada pela inclusão de receituários e adequação do porcionamento das preparações segundo recomendações para a faixa etária. Os dados foram analisados pelo teste de Mann Whitney, nível de significância de p < 0,05. A intervenção proporcionou redução na ocorrência de oferta de guarnição, monotonia de cores, presença de doce, presença de frituras e de doce associado a fritura e repetição da técnica de cocção do prato principal. Além disso, observou-se redução significativa nas quantidades médias de resto-ingestão/criança (de 69,02 ± 11,87g para 37,06 ± 15,57g), de sobra limpa/criança (de 161,47 ± 44,12g para 35,23 ± 33,73 g) e do percentual de sobra limpa (de 39,55 ± 7,96 para 21,01 ± 17,15). A influência positiva da intervenção reforça a importância de adequações nos receituários e no porcionamento, para o atendimento das recomendações nutricionais e controle do desperdício de alimentos no ambiente escolar.

Abstract The aim was to evaluate the influence of an intervention on the nutritional and sensory quality of the menus and on the food waste of a Children's Educational Center. It is a quasi-experimental study that used the Qualitative Assessment of the Menu Preparations method and performed the waste-ingestion quantities and clean leftovers. The intervention was characterized by the inclusion of new recipes and adequacy of portions according to recommendations for the children's age group. Data were analyzed using the Mann Whitney test with a significance level of p < 0.05. The intervention resulted in a reduction in the occurrence of the side dish supply, color monotony, presence of sweets, presence of fried foods, sweets associated with fried foods, and repetition of the main dish cooking technique. In addition, there was a significant reduction in the average quantities of waste-ingestion/child (from 69.02 ± 11.87g to 37.06 ± 15.57g), clean leftovers /child (from 161.47 ± 44.12g to 35.23 ± 33.73 g) and clean leftovers percentage (from 39.56 ± 7.96 to 21.01 ± 17.15). The positive influence of intervention reinforces the importance of adjustments in recipes and portioning of preparations to meet the nutritional recommendations and to control food waste.

Abstract Juices and fruit nectars are an important segment of the beverage market in Brazil. The aim of this study was to analyze and characterize the profile of consumers of ready-to-drink juices and fruit nectars. A semi-structured questionnaire was applied to 389 patrons, intentionally and conveniently, when they approached the shelves. The chi-square test was applied to associate sociodemographic variables and consumption profile of the beverages with the type of establishment. Logistic regression models were developed to evaluate the variables associated with nectar acquisition. The level of education and knowledge about the beverages were significantly related. Practicality was the main reason that led respondents to consume these drinks, followed by quality and price, with the latter being associated with the level of education. Nectar was the most purchased option, and this choice was associated with increasing age and education, price and practicality. The consumption of juices and nectars with no added sugar was lower compared with traditional beverages. The information in the labels of these beverages was not sufficiently clear, for most of the participants. The most mentioned brand by the interviewed was the one with better sensory preference, regardless of flavour and the blinded or informed analysis.

Resumo Objetivou avaliar as condições higiênicossanitárias relacionadas ao abastecimento e a qualidade microbiológica da água utilizada por quiosques de praia. A coleta dos dados ocorreu por meio de observação direta com aplicação de lista de verificação que continha itens como procedência da água, realização de tratamento de desinfecção antes do uso em alimentos, frequência de higienização da caixa da água, qualidade microbiológica da água, existência de licença sanitária e registro da última visita da vigilância sanitária. Foram coletadas amostras de água em dez quiosques de praia e para a coleta foram utilizados recipientes esterilizados e identificados. Para contagem de bactérias heterotróficas foi utilizada a técnica de plaqueamento em profundidade em ágar padrão para contagem, sendo os resultados expressos em UFC/mL. Para coliformes foi utilizado o teste do número mais provável (coliformes a 35°C e a 45°C) e o resultado obtido foi expresso em NMP/100 mL. Foi observado por meio da aplicação da lista de verificação que 70% dos quiosques utilizavam apenas água da rede de abastecimento público e um dos estabelecimentos funcionava sem licença sanitária. Das amostras coletadas, 30% apresentaram contagem total de bactérias acima de 500 UFC/mL. Não foi detectada a presença de coliformes e E. coli em nenhuma das amostras analisadas. Apesar dos resultados observados terem sido satisfatórios, deve-se reforçar a necessidade do acompanhamento da qualidade da água como estratégia de prevenção de riscos aos consumidores.

Abstract This study evaluated the sanitary conditions and the microbiological quality of the water used by beach kiosks. Data was collected through direct observation, using a checklist with such items as water source, disinfection treatment before use, frequency of water container sanitation, microbiological quality of water, existence of sanitary license and records of the last inspection by health authorities. Water samples were collected in labeled, sterilized containers from 10 beach kiosks. The plate technique in depth in standard agar was used for counting heterotrophic bacteria and the results were expressed in CFU/mL. The most-probable number test was used to evaluate coliforms (coliforms at 35°C and 45°C) and the results were expressed in NMP/100 mL. It was observed that 70% of the kiosks used only water from the public supply and one of the establishments operated without a sanitary license. Of the samples collected, 30% had a total bacterial count above 500 CFU/mL. No presence of coliforms and E. coli. was detected in the samples analyzed. While the results were satisfactory, the study reinforced the need to monitor water quality as a strategy to prevent risks to consumers.

Resumo A proteína do soro do leite (PSL) é um produto da fabricação de queijos, que apresenta elevado valor nutricional e atributos funcionais. Sua utilização em produtos de panificação favorece aspectos físicos, como a emulsão e a capacidade de estabilização, além de melhorar características sensoriais. O presente estudo teve como objetivo elaborar bolos sem adição de açúcar, utilizando-se a PSL como substituto do trigo, bem como avaliar suas características físicas, químicas, sensoriais e microbiológicas. O efeito da adição de PSL e margarina em bolos foi avaliado por meio de um delineamento central composto rotacional de segunda ordem. Os tratamentos selecionados foram avaliados por meio de análise sensorial e caracterizados quanto à composição centesimal, além de se proceder à avaliação microbiológica após 15 dias de armazenamento. A adição de até 11,98 g/100 g de margarina influenciou de forma expressiva na redução da altura dos bolos. O tratamento com teor intermediário de PSL (30 g/100 g) e menor teor de margarina (6,72 g/100 g) obteve melhor aceitabilidade e, quando comparado ao controle, maior conteúdo de proteínas. As condições microbiológicas foram satisfatórias, atendendo à legislação vigente, mesmo após 15 dias de armazenamento.

Abstract Whey protein (WP) is a product of cheese making which has high nutritional value and functional attributes. Its use in bakery goods favours the physical aspects as well as the emulsion and stabilization capacity and improves the sensory characteristics. The aim of this study was to replace wheat by whey protein in sugar free cakes and evaluate their physical, chemical, microbiological and sensory characteristics. The effect of adding whey protein and margarine on cakes were evaluated using a second order central compound rotational design. The selected treatments were evaluated by means of a sensory analysis and characterized according to their proximate composition and a microbiological evaluation after fifteen days of storage. The addition of up to 11.98 g of margarine per 100 g had an important influence on the reduction in cake height. The treatment with an intermediate WP content (30 g/100 g) and a lower margarine content (6.72 g/100 g) showed better acceptability and a higher protein content when compared to the control cake. The microbiological conditions were satisfactory, conforming to current legislation, even after fifteen days of storage.

O consumo de frutas e hortaliças tem aumentado em função da sociedade moderna que procura hábitos de vida mais saudáveis. O consumidor atual utiliza cada vez mais alimentos mais próximos dos frescos, que apresentem conveniência e, ao mesmo tempo, qualidade microbiológica, sensorial e nutricional. A qualidade microbiológica de frutas e hortaliças está relacionada com a presença de microrganismos alteradores, que podem reduzir a vida útil desses produtos e a de microrganismos patogénicos que podem provocar doenças nos consumidores. A operação de lavagem juntamente com aplicação de desinfetantes é a etapa na qual pode ser reduzida a carga microbiana de forma a assegurar a segurança do produto. Os compostos clorados são amplamente utilizados na descontaminação, contudo, há interesse em utilizar outros, uma vez que estes geram resíduos tóxicos (trihalometanos) em presença de matéria orgânica em fase de decomposição. De entre as alternativas, a literatura indica a aplicação de outros desinfetantes químicos como peróxido de hidrogénio, ácido peroxicético, dióxido de cloro, ozono, ácidos orgânicos e descontaminantes físicos como os ultrassons.

The consumption of fruits and vegetables has increased with modern society seeking healthier lifestyles. Today consumers want fresh foods, with convenience and microbiological, sensory and nutritional quality. The microbiological quality of fruits and vegetables is related with the presence of spoilage microorganisms, which can reduce the shelf life of these products and the presence of pathogenic microorganisms that can cause illness in consumers. Washing step with sanitizers application is the stage which can be reduced microbial load to ensure safety product. Chlorinated compounds are widely used in descontamination, however, there is interest in using others since they generate toxic wastes, as trihalomethanes, in the presence of organic matter undergoing decomposition. Among the alternatives, the literature indicate the application of other chemical sanitizers such as hydrogen peroxide, peroxiacetic acid, chlorine dioxide, ozone, organic acids and physical descontaminating as ultrasound.