Overview of Hazards in Fresh‐Cut Produce Production: Control and Management of Food Safety Hazards

Gil, María I.; Selma, María V.

doi:10.1002/0470007761.ch6

Cited by 13 publications

(5 citation statements)

References 249 publications

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“…Processing of fresh produce comprises a succession of unit operations such as trimming, peeling, cutting, washing, centrifuging, and packaging (28,32,81). The purpose of the washing step is to precool the product, remove dirt, pesti cide residues, and cell exudates that may support microbial growth, and reduce the bacterial load (spoilage bacteria and pathogens) (33).…”

mentioning

confidence: 99%

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Holvoet

Jacxsens

Sampers

et al. 2012

Journal of Food Protection

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This study provided insight into the degree of microbial contamination in the processing chain of prepacked (bagged) lettuce in two Belgian fresh-cut produce processing companies. The pathogens Salmonella and Listeria monocytogenes were not detected. Total psychrotrophic aerobic bacterial counts (TPACs) in water samples, fresh produce, and environmental samples suggested that the TPAC is not a good indicator of overall quality and best manufacturing practices during production and processing. Because of the high TPACs in the harvested lettuce crops, the process water becomes quickly contaminated, and subsequent TPACs do not change much throughout the production process of a batch. The hygiene indicator Escherichia coli was used to assess the water management practices in these two companies in relation to food safety. Practices such as insufficient cleaning and disinfection of washing baths, irregular refilling of the produce wash baths with water of good microbial quality, and the use of high product/water ratios resulted in a rapid increase in E. coli in the processing water, with potential transfer to the end product (fresh-cut lettuce). The washing step in the production of fresh-cut lettuce was identified as a potential pathway for dispersion of microorganisms and introduction of E. coli to the end product via cross-contamination. An intervention step to reduce microbial contamination is needed, particularly when no sanitizers are used as is the case in some European Union countries. Thus, from a food safety point of view proper water management (and its validation) is a critical point in the fresh-cut produce processing industry.

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confidence: 99%

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Holvoet

Jacxsens

Sampers

et al. 2012

Journal of Food Protection

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“…There are two main aspects of the application of imaging technology to the selection of fruit and vegetable materials. One is the detection of appearance, which is the main quality inspection standard, mainly including rot, overall freshness, mechanical damage, pests, surface damage, bruise, cold injury, feces, fungi and microbial diseases, as well as compliance with the provisions on the residual limits of heavy metals and pesticides in the legislative requirements (Gil & Selma, 2006). The second is the detection of internal quality, which refers to the characteristics that are not visible to the naked eye but are extremely important to fruits and vegetables, such as the internal defects of agricultural products (such as pulp browning, internal pests, and moldy core), sweetness or soluble solids content (SSC), titratable acidity, hardness, and maturity.…”

Section: Application Of Various Imaging Technologies In Fresh‐cutting...mentioning

confidence: 99%

Section: Quality Inspection Of Raw Materialsmentioning

confidence: 99%

Intelligent detection for fresh‐cut fruit and vegetable processing: Imaging technology

Tang

Zhang

Mujumdar

2022

Comp Rev Food Sci Food Safe

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Fresh-cut fruits and vegetables are healthy and convenient ready-to-eat foods, and the final quality is related to the raw materials and each step of the cutting unit. It is necessary to integrate suitable intelligent detection technologies into the production chain so as to inspect each operation to ensure high product quality. In this paper, several imaging technologies that can be applied online to the processing of fresh-cut products are reviewed, including: multispectral/hyperspectral imaging (M/HSI), fluorescence imaging (FI), X-ray imaging (XRI), ultrasonic imaging, thermal imaging (TI), magnetic resonance imaging (MRI), terahertz imaging, and microwave imaging (MWI). The principles, advantages, and limitations of these imaging technologies are critically summarized. The potential applications of these technologies in online quality control and detection during the fresh-cut processing are comprehensively discussed, including quality of raw materials, contamination of cutting equipment, foreign bodies mixed in the processing, browning and microorganisms of the cutting surface, quality/shelf-life evaluation, and so on. Finally, the challenges and future application prospects of imaging technology in industrialization are presented.

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“…in the borehole samples could be due to exposure to unfavorable conditions including high soil pH, as Shigella spp. are regarded as fragile organisms that do not survive well outside their natural habitat [37] and are relatively heat sensitive organisms [38].…”

Section: Bacterial Countsmentioning

confidence: 99%

Microbial Quality of Treated Wastewater and Borehole Water Used for Irrigation in a Semi-Arid Area

Kgopa

Mashela

Manyevere

2021

IJERPH

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The current study investigated the distribution of microbial populations and diversity in treated wastewater used for irrigation at the University of Limpopo Experimental Farm (ULEF), from different stages of post treatment disposal at Mankweng Wastewater Treatment Plant (MWTP) in Limpopo Province, South Africa. The study was arranged in a 4 × 5 factorial experiment, which studied the interactive effects of four collection points and five months of sampling, with borehole water used as a reference point. Water samples were analyzed for bacteria, helminths, and protozoa. All data were transformed and subjected to factorial analysis of variance. The site–time interactions were significant for Salmonella spp. and Ascaris lumbricoides, whereas collection point was significant for all variables. In conclusion, movement and storage of water post treatment at MWTP were able to improve the microbial quality of the treated wastewater disposed for irrigation at ULEF.

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Overview of Hazards in Fresh‐Cut Produce Production: Control and Management of Food Safety Hazards

Cited by 13 publications

References 249 publications

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Insight into the Prevalence and Distribution of Microbial Contamination To Evaluate Water Management in the Fresh Produce Processing Industry

Intelligent detection for fresh‐cut fruit and vegetable processing: Imaging technology

Microbial Quality of Treated Wastewater and Borehole Water Used for Irrigation in a Semi-Arid Area

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