Minimal processing of fresh fruits and vegetables

2002 ◽  
Author(s):  
R Ahvenainen ◽  
E Laurila
Keyword(s):  
Fruits And Vegetables ◽  
Minimal Processing

scholarly journals Chlorine inactivation of coliphage MS2 on strawberries by industrial-scale water washing units

2009 ◽  
Vol 7 (2) ◽  
pp. 244-250 ◽  
Author(s):  
Michael J. Casteel ◽  
Charles E. Schmidt ◽  
Mark D. Sobsey
Keyword(s):  
Hepatitis A ◽  
Fruits And Vegetables ◽  
Hepatitis A Virus ◽  
Field Studies ◽  
Wash Water ◽  
Industrial Scale ◽  
Cross Contamination ◽  
Minimal Processing ◽  
Water Washing ◽  
Pathogenic Viruses

Fruits and vegetables (produce) intended for minimal processing are often rinsed or washed in water. Chlorine and other sanitizers are used during washing to inactivate produce spoilage microbes, but such procedures may also inactivate pathogens epidemiologically linked to produce, such as hepatitis A virus (HAV). However, no information exists on the efficacy of chlorinated wash water to inactivate HAV and other viruses on produce in actual practice, because of obvious safety concerns. In contrast, coliphage MS2 (a bacterial virus) is commonly used as a surrogate for some pathogenic viruses and may be safely used in field studies. In the present investigation, strawberries seeded with MS2 were passed through industrial-scale water washing units operated with or without added sodium hypochlorite. MS2 on strawberries was inactivated by 68%, 92% and 96% at free chlorine (FC) concentrations of ≤2, 20 and 200 ppm in wash water, respectively. MS2 was detected in wash water containing ≤2 ppm FC in one trial, but was not detected in water containing 20 or 200 ppm FC. The presence and absence of MS2 in wash water containing various levels of FC highlight the importance of controlling sanitizer levels to prevent viral cross contamination of strawberries.

scholarly journals Microbial quality and labeling of minimally processed fruits and vegetables

2021 ◽  
Vol 37 ◽  
pp. e37059
Author(s):  
Lucas Samôr dos Santos ◽  
Lucas Vasconcelos da Silva ◽  
Bárbara Morandi Lepaus ◽  
Jackline Freitas Brilhante De São José
Keyword(s):  
Escherichia Coli ◽  
Fruits And Vegetables ◽  
Material Selection ◽  
Microbiological Quality ◽  
Raw Material ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Mesophilic Bacteria ◽  
Vegetable Samples ◽  
Safe Food

The consumption of minimally processed, or ready-to-eat (RTE), fruits and vegetables has been growing because people have shorter time to eat and due to the pursuit of convenience and health benefits. Minimal processing includes raw material selection and sorting, pre-washing, debarking, cutting, slicing, sanitizing, rinsing, centrifuging, and packing. Thus, natural protection barriers are affected during cutting methods and they release nutrients that enable microorganism growth.  The aim of the current study was to evaluate the levels of aerobic mesophilic bacteria, molds and yeasts, coliforms at 35°C, Escherichia coli and Salmonella sp., as well as the labeling adequacy of minimally processed fruits and vegetables traded in Vitória, Espírito Santo, Brazil. Fruits and vegetables presented aerobic mesophilic bacteria, molds and yeasts, and coliforms at 35°C, above the safe limit for consumption purposes. The count of aerobic mesophilic bacteria in RTE fruits ranged from 4.00 to 6.30 Log CFU/g. The highest count of this microorganism group was recorded for fruit salads. Salmonella sp. was not identified in fruit or vegetable samples, whereas Escherichia coli was detected in four vegetable samples. None of the evaluated labels (n = 40) followed the Brazilian legislation. Minimally processed fruits and vegetables had poor microbiological quality and labeling was also unsatisfactory. The adoption of good manufacturing practices and quality control tools as strategies to produce safe food can help minimizing risks to consumers’ health.

Phytochemical Changes during Minimal Processing of Fresh Fruits and Vegetables

2017 ◽  
pp. 629-648
Author(s):  
Gustavo A. González-Aguilar ◽  
Jesús Fernando Ayala-Zavala ◽  
Laura A. de la Rosa ◽  
Emilio Alvarez-Parrilla ◽  
A. Thalía Bernal-Mercado ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Minimal Processing

scholarly journals Polyphenoloxidase (PPO): Effect, Current Determination and Inhibition Treatments in Fresh-Cut Produce

2021 ◽  
Vol 11 (17) ◽  
pp. 7813
Author(s):  
Sergio Nogales-Delgado
Keyword(s):  
Fruits And Vegetables ◽  
Synergistic Effects ◽  
Modified Atmosphere Packaging ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Global Quality ◽  
Treatment Conditions ◽  
Speed Up ◽  
Fresh Cut ◽  
Processing Steps

Fresh-cut produce are quite popular among consumers due to their eating ease, high quality and functional content. However, some of the processing steps taking place during minimal processing (such as cutting, peeling, draining, etc.) might speed up decay, e.g., microbial growth, dehydration or browning. When it comes to the latter, polyphenol oxidase (PPO) plays an important role, being the center of many works focused on the understanding of its reaction mechanism and the application of conservative techniques. The aim of this review study was to compare recent research about the effect of PPO on minimally processed fruits and vegetables, trying to understand the way it acts, the measurement of its activity and current treatments, such as modified atmosphere packaging, washing treatments or edible coatings, among others. In conclusion, the combination of conservation techniques (that is, hurdle technology) is vital to guarantee global quality in minimally processed fruits and vegetables, including synergistic effects which will allow the use of mild treatment conditions to decrease PPO activity. However, further research is required to clearly understand PPO inhibition in trendy techniques such as irradiation.

scholarly journals Development of Criteria for a Positive Front-of-Package Food Labeling: The Israeli Case

Nutrients ◽  
2020 ◽  
Vol 12 (6) ◽  
pp. 1875 ◽  
Author(s):  
Michal Gillon-Keren ◽  
Vered Kaufman-Shriqui ◽  
Rebecca Goldsmith ◽  
Carmit Safra ◽  
Iris Shai ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Dietary Habits ◽  
Food Additives ◽  
Food Products ◽  
Minimal Processing ◽  
Natural Form ◽  
Processing Level ◽  
Consumption Data ◽  
Degree Of Acceptance ◽  
Package Labeling

Efforts to shape the food environment are aimed at reducing diet-related co-morbidities. Front-of-package labeling (FOPL) may support the consumers to make an informed decision at the point of purchase and encourage industry to reformulate food products. The Israeli Ministry of Health (MOH) implemented a unique FOPL system, using two colors: A mandatory warning (red) label alongside a voluntary positive (green) label. An independent Scientific Committee, from academia, the healthcare system, and MOH was appointed to determine the core principles for the positive FOPL. The criteria were based on the Mediterranean diet principles, with adjustments to the Israeli dietary habits, focusing on the health advantages of the food and considering its processing level. The food products eligible for positive FOPL are foods in their natural form or with added spices or herbs, or those that underwent minimal processing, with no food additives. Based on population consumption data, 19.8% of food products were eligible for positive FOPL; of them, 54% were fruits and vegetables, 20% dairy, and 14% grains. An evaluation plan is needed to assess the degree of acceptance of the positive FOPL by the industry, retailers, and the public, and its impact on food consumption and on public health.

Sign in / Sign up

Export Citation Format

Share Document