“…In the food industry, various physical and chemical techniques are used to control, reduce, or eliminate the microbial load, mainly focussed to pathogenic, both in process lines and on the product. Heat treatments, irradiation, drying or dehydration, filtration, refrigeration, freezing, the addition of chemical agents, sanitization, and cleaning procedures, among others, are applied for this purpose [ 18 , 19 ]. Of these, disinfecting agents are a practical and effective alternative for reducing microbial load in agricultural raw materials and equipment.…”