Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

Abstract

Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing crosscontamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality.

Sensory and Physicochemical Quality, Residual Fungicide Levels and Microbial Load in ‘Florida Radiance’ Strawberries from Different Disease Control Treatments Exposed to Simulated Supply Chain Conditions

“…Incidence of decay, particularly by Botrytis cinerea and Rhizopus stolonifer , and survival of microbial contaminants may also increase in strawberries exposed to abusive supply chain conditions from the field to the consumer, resulting in fruit being wasted while also creating a safety risk [ 6 , 8 , 11 , 12 , 13 , 14 ]. For example, the incidence of Botrytis and Rhizopus fruit rots may increase up to 85% when strawberries are not promptly cooled after harvest [ 8 ].…”

Application of Ultrasound Combined with Acetic Acid and Peracetic Acid: Microbiological and Physicochemical Quality of Strawberries

“…is considered a healthy product and is one of the most eaten fruits due nutritional and bioactive properties [6]. However, it is a highly perishable fruit, because of its high contents of water and carbohydrates; as a result, it is extremely probable to have undergone microbiological contaminations from the environment [6,[25][26][27]. Besides that, it is susceptible to physical injury and microbial contamination during harvest and transportation [25][26][27].…”

“…However, it is a highly perishable fruit, because of its high contents of water and carbohydrates; as a result, it is extremely probable to have undergone microbiological contaminations from the environment [6,[25][26][27]. Besides that, it is susceptible to physical injury and microbial contamination during harvest and transportation [25][26][27]. The epiphytic microbiota of strawberries is varied, and fruits can be contaminated with pathogenic microorganisms from the growth to distribution stage [27].…”

“…Besides that, it is susceptible to physical injury and microbial contamination during harvest and transportation [25][26][27]. The epiphytic microbiota of strawberries is varied, and fruits can be contaminated with pathogenic microorganisms from the growth to distribution stage [27]. It is important to mention that an Escherichia coli O157:H7 outbreak involved strawberries in the United States in 2011 and caused two deaths [27].…”

Recent advances in postharvest technologies to extend the shelf life of blueberries (Vaccinium sp.), raspberries (Rubus idaeus L.) and blackberries (Rubus sp.)

“…The potential benefits of novel postharvest preservation techniques have been largely focused on strawberries [6][7][8], with fewer studies published for other commercialised higher value, but smaller production volume, berries including blueberries, raspberries and blackberries [5,9,10]. This review aims to firstly summarise the current knowledge of the main factors that influence the shelf life of blueberries, raspberries and blackberries (Section 1) then evaluate a range of postharvest technologies that have been reported to extend the storability of these berries with focus on physico-chemical methods (e.g.…”