INVESTIGADORES
ALZAMORA Stella Maris
capítulos de libros
Título:
Overview
Autor/es:
ALZAMORA, STELLA MARIS; LOPEZ MALO, A; TAPIA, M S
Libro:
Minimally Processed Fruits and Vegetables. Fundamental Aspects and Applications
Editorial:
Aspen Publishers, Inc.
Referencias:
Año: 2000; p. 1 - 9
Resumen:
When fruit and vegetables are peeled, chopped, or shredded, the release of plant cellular fluids provides a nutritive médium for microbial growth and/or toxin production. The high moisture content of fresh plant tissues, the lack of lethal process to eliminate microbial pathogens, and the potential for temperature abuse during preparation, distribution, and handling further intensify the risk of food-borne illness. Continuous and increased research and development by academia, governments, and industry reflect the response to the increased consumption of minimally processed fruit and vegetables and the risks of food-borne illnesses associated with these products.
