Minimally processed fruits as vehicles for foodborne pathogens

Abstract

<abstract> <p>The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of <italic>Salmonella enterica</italic>, <italic>Escherichia coli</italic>, <italic>Listeria monocytogenes</italic>, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.</p> </abstract>

Determining the effect of treatment with antimicrobial substances before storage on the preservation of lemons

“…Indicators of fresh fruit (appearance, turgor, taste, and nutritional value) were traditional quality criteria, but product safety (chemical, toxicological, and microbiological) is becoming increasingly important for all participants in the supply chain: from the farm to consumers. Fresh fruit is eaten raw or after minimal processing, and contamination by foodborne pathogens can pose a risk of foodborne disease outbreaks [6]. Listeria monocytogenes, Salmonella enteritidis, and Escherichia coli O157:H7 and O104:H4 are the main pathogens contributing to outbreaks of foodborne illness with fresh produce [7].…”

Smart Packaging Based on Polylactic Acid: Effect of Antibacterial and Antioxidant Agents from Natural Extract on Physical-Mechanical Properties, Colony Reduction, and Perishable Food Shelf Life

“…These virulent microorganisms can contaminate a spectrum of foods, spanning from ready-to-eat vegetables to processed meat products. Their stature as enteric pathogens leads them to a mounting concern in public health circles (Melo et al, 2023). Associated with afflictions like diarrheal disease, peritonitis, colitis, bacteremia, infant mortality, and urinary tract infections worldwide, these pathogens inflict substantial economic burdens due to treatment costs.…”

Recurring food source‐based Listeria outbreaks in the United States: An unsolved puzzle of concern?

“…The transmission sources included ice cream, leafy greens, mushroom, meat slice, dairy products like cheese, packaged salads, cooked chicken, hard‐boiled egg, pork products, frozen vegetable, raw milk, packaged caramel apple, bean sprout, and soya products. The minimally processed food was potentially the source of Listeria and other food‐borne bacterial (like Staphylococcus aureus and E. coli ) and viral (like Norovirus) pathogens, it was opined 6 . The recurrence of Listeria outbreak in the United States surprises as the aerobic bacterial food infections and intoxications cases are expected to be rare owing to the prevailing typical anaerobic food packaging practices there.…”

“…The minimally processed food was potentially the source of Listeria and other food‐borne bacterial (like Staphylococcus aureus and E. coli ) and viral (like Norovirus) pathogens, it was opined. 6 The recurrence of Listeria outbreak in the United States surprises as the aerobic bacterial food infections and intoxications cases are expected to be rare owing to the prevailing typical anaerobic food packaging practices there. Also, the food and pharmaceuticals companies, under the strict monitoring of the USFDA have set high benchmarks in line with ISO and HACCP compliance, especially in containing microbiological hazards.…”