Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview

Abstract

Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness outbreaks. Although investigations from those outbreaks reported that the contamination with pathogenic microorganisms may occur at any point in the farm to fork continuum, effective control strategies are still being widely investigated. In that direction, the concept of hurdle technology involving a sequence of different interventions have been widely explored. Among those interventions, ultraviolet (UV) light alone or in combination with other treatments such as use of organic acids or sanitizer solutions, has found to be a promising approach to maintain the microbiological safety and quality of fresh and fresh-cut produce. Recent advances in using UV as a part of hurdle technology on the safety of fresh produce at different stages are presented here. Furthermore, this review discusses the mechanism of UV induced antimicrobial activity, factors that influence antimicrobial efficacy and its effect on produce. In addition, the challenges, and prospects of using UV irradiation as an intervention treatment were also discussed.

Postharvest of fresh white shimeji mushroom subjected to UV-C radiation

“…By evaluating electrolyzed water in mushrooms, Ding et al [ 47 ] concluded that microbial growth inhibition reduced the production of organic acids, therefore, little variation in pH. Reduction of the microbial load is desired after UV-C application, which aims to reduce the number of microorganisms, control the onset of diseases, and hence product deterioration [ [48] , [49] , [50] , [51] ].…”

“…Thus, radiation, especially UV-C, can suppress enzymatic browning due to its antibacterial properties, increasing total antioxidant capacity and reducing polyphenol-oxidase (PPO) activity [ 13 , 16 ]. UV-C is a non-toxic and non-invasive method with several advantages, which include the absence of chemical residues, zero waste generation, cost-effectiveness (low installation and maintenance costs), ease of implementation, environmental friendliness, low energy consumption, minimal impact on nutritional quality and organoleptic characteristics, and favorable consumer perception [ [20] , [21] , [22] ].…”

Improving Blueberry Fruit Nutritional Quality through Physiological and Genetic Interventions: A Review of Current Research and Future Directions

“…Cultivar-dependent responses in blueberry leaves were noted, whereby UV-B-resistant cultivars were seen to accumulate faster and reach higher levels of antioxidants as compared to sensitive cultivars [ 108 , 109 ]. Exposure of blueberries to UV-C has predominantly been used for fruit sterilization [ 110 ], although the application extends to increasing the antioxidant properties of the fruit [ 93 ].…”

Evaluation of the Effectiveness of Aeration and Chlorination during Washing to Reduce E. coli O157:H7, Salmonella enterica, and L. innocua on Cucumbers and Bell Peppers

“…These multi-faceted approaches, known as hurdle technology, are commonly used to increase the efficacy of disinfectants [ 19 ]. Methods like ultraviolet radiation (UV), radio frequency (RF), ionizing radiation, and ultrasound are often utilized for disinfection; however, they are expensive and commonly prove impractical in small-scale operations [ 20 , 21 ]. In Japan, force aeration has been used along with water to wash surfaces or produce, destroying 90% more microorganisms [ 22 ].…”