Microbial Safety of Fresh- Cut Fruits and Vegetables

ALVAREZ, M.V; MOREIRA MARÍA DEL R.; AYALA-ZAVALA F.

Fresh-cut fruits and vegetables

Springer International Publishing Switzerland

Año: 2016; p. 487 - 507

Governments around the world have been promoting consumption of fresh fruitsand vegetables in order to prevent diseases. Besides, the fresh produce industryhas developed value-added products, like fresh-cut produce, that result more attractive and convenient to consumers. In parallel, an increase in the number of illness outbreaks linked to the consumption of fresh and ready-to-eat vegetables fruits and herbs has been registered during the last decade. Good Agricultural Practices, Good Manufacturing Practices, traceability, and safety programs should be successfully implemented to focus on the prevention and thus increase fresh produce safety.Pathogens from different sources have been shown to enter plant tissues throughnatural apertures and also damaged zones. The internalization of pathogens at postharvest through cut surfaces may be minimized by adding effective concentrations of sanitizers in wash water during minimal processing.