most populations. However, this scenario is evolving. Fruits and vegetables comprise an essential part of the human diet as they are the major source of dietary nutrients of great importance. Consumption of fruits has been found to counteract many of the chronic diseases, including cancers and cardiovascular diseases. After years of decline, various forms of hunger and malnutrition, including obesity and micronutrient deficiencies, are on the rise. Adding to this, the fast pace of modern life and demanding work hours result in less time for meal preparation. This leads consumers to prefer foods that are not only healthy and easy to prepare but also of high quality and safety, preferably without additives. The use frequency of food quality cues related to health is primarily influenced by the attention paid to food quality. The most relevant cues of food healthiness are ingredients, nutrition facts, and additives and for food environmental impact are packaging, food origin, and production type. A wide range of ready-to-eat, refrigerated food products with longer shelf lives is available to meet these preferences. Among these, a specific category of products known as minimally processed foods (MP) has emerged. These include fresh-cut vegetables, meat, and fish, marketed and packaged for immediate consumption for ease and convenience.
Author(s) Details:
Maria Isabel Santos
Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal and Faculty of Veterinary Medicine, CECAV—Centre of Animal and Veterinary Science, Lusófona University, 1749-024 Lisbon, Portugal.
Madalena Grácio
Instituto Superior de Agronomia, University of Lisbon, 1349-017 Lisbon, Portugal.
Mariana Camoesas Silva
Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal.
Laurentina Pedroso
Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal and Faculty of Veterinary Medicine, CECAV—Centre of Animal and Veterinary Science, Lusófona University, 1749-024 Lisbon, Portugal.
Ana Lima
Faculty of Veterinary Medicine, Lusófona University, 1749-024 Lisbon, Portugal and Faculty of Veterinary Medicine, CECAV—Centre of Animal and Veterinary Science, Lusófona University, 1749-024 Lisbon, Portugal.
Recent Global Research Developments in Microbial Risks in Fresh-Cut Produce: Key Factors and Solutions
Critical Factors Influencing Microbial Risks:
Fresh-cut fruits and vegetables are highly susceptible to microbial contamination due to their high moisture content and nutrient availability. Factors such as handling, storage conditions, and the presence of free moisture on the produce surface can promote bacterial growth[1] .
Solution: Implementing antimicrobial coatings and proper packaging can significantly reduce microbial risks [1] .
Big Data in Food Safety Risk Management:
The integration of big data and digital technologies in food safety management can enhance the identification and control of microbial hazards in real-time. This approach leverages data from precision agriculture, connected logistics, and public health databases [2] .
Solution: Utilizing big data for dynamic risk management systems (DRMS) to monitor and control microbial risks effectively [2] .
Advances in Preserving Quality and Ensuring Safety:
Recent advancements in preservation techniques, such as the use of natural antimicrobials and modified atmosphere packaging, have shown promise in extending the shelf life and ensuring the safety of fresh-cut produce [3] .
Solution: Adopting these advanced preservation methods can help maintain the quality and safety of fresh-cut products [3] .
Environmental Implications of Fresh-Cut Processing:
The processing of fresh-cut vegetables has significant environmental implications, including water usage and waste generation. Studies have focused on sustainable practices to mitigate these impacts while ensuring food safety [4] .
Solution: Implementing sustainable processing practices and efficient water management systems can reduce environmental impact and enhance microbial safety [4] .
Microbial Safety of Fresh Produce:
Comprehensive reviews on the microbial safety of fresh produce highlight the importance of good agricultural practices (GAPs) and good manufacturing practices (GMPs) in minimizing contamination risks [5] .
Solution: Strict adherence to GAPs and GMPs throughout the supply chain is crucial for ensuring the microbial safety of fresh-cut produce [5] .
References
- Qadri, O. S., Yousuf, B., & Srivastava, A. K. (2015). Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review. Cogent Food & Agriculture, 1(1), 1121606.
- Donaghy JA, Danyluk MD, Ross T, Krishna B and Farber J (2021) Big Data Impacting Dynamic Food Safety Risk Management in the Food Chain. Front. Microbiol. 12:668196. doi: 10.3389/fmicb.2021.668196
- Qadri, O. S., Yousuf, B., & Srivastava, A. K. (2016). Fresh-cut produce: Advances in preserving quality and ensuring safety. Postharvest management of horticultural crops: Practices for quality preservation, 265-290.
- Raffo A and Paoletti F (2022) Fresh-Cut Vegetables Processing: Environmental Sustainability and Food Safety Issues in a Comprehensive Perspective. Front. Sustain. Food Syst. 5:681459. doi: 10.3389/fsufs.2021.681459
- Microbial Safety of Fresh Produce
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781444319347.fmatter