Factors affecting the incidence of pathogenic micro-organisms in fresh-cut produce

 

 

 

Rosa M Raybaudi-Massilia* and Jonathan Mosqueda-Melgar

Institute of Food Science and Technology, Faculty of Science, Central University of Venezuela, Calle Suapure, Colinas de Bello Monte, Caracas, Venezuela

 

 

 

Abstract

Purpose of review: This review focuses on the main factors influencing the incidence of pathogenic micro-organisms in fresh-cut produce.

Findings: The increase in the per capita consumption of fresh-cut produce is expected to continue during the forthcoming years, therefore it is necessary to strengthen microbial safety issues related to fresh-cut produce. Different factors affecting the presence of pathogenic micro-organisms in fresh-cut produce during processing have been identified: the raw produce coming from field and process water quality; the hygiene and health of food handlers; the sanitation and cleanliness of facilities; processing equipment and utensils; and the presence of pests in processing plants. Raw produce quality is one of the most important factors that can affect the arrival of pathogenic micro-organisms on fresh-cut fruits and vegetables.

Limitations/implications: The high cost associated with implementing Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Points (HACCP) as food safety programs.

Directions for future research: Efforts should be made to develop feasible procedures for small- and medium-sized industries that ensure high microbiological safety and quality standards, through HACCP plans, for each fresh-cut produce. It is also necessary to explore new treatments that improve the safety and quality of fresh-cut produce in order to prevent the incidence, survival and growth of pathogenic micro-organisms, as well as to prolong the microbiological shelf-life.

 

Keywords: fresh-cut produce; food safety; food processing; foodborne pathogens

 

Stewart Postharvest Review 2009, 4:1

Published online 01 August 2009

doi: 10.2212/spr.2009.4.1