A method of sanitizing organic packaging material

Abstract

The present utility model generally relates to a method of sanitizing organic packaging material, specifically banana (Musa sapientum) leaves, used in the production of traditional food products like moron. The utility model addresses the critical technical problem of Salmonella spp. contamination originating from the primary packaging material. The method involves a pre-packaging intervention where wilted banana leaves are subjected to a controlled immersion in a sodium hypochlorite (NaOCl) solution at a concentration range of 200 ppm to 600 ppm for a duration of 5 minutes. Microbial assays confirm that this specific protocol effectively achieves a total kill-step of pathogens on the leaf surface, preventing crosscontamination into the food matrix during the wrapping and subsequent processing stages. The resulting method ensures a pathogen-free finished product while maintaining the structural and sensory integrity of the traditional delicacy.