Fresh-Cut Produce

The Use of Indicators and Surrogate Microorganisms for the Evaluation of Pathogens in Fresh and Fresh-Cut Produce

    Indicators and surrogate microorganisms are used for a variety of purposes in food systems including evaluating quality or safety of raw or processed food products and validating effectiveness of microbial control measures. Although frequently used on an informal basis within a...
F.F. Busta
T.V. Suslow
M.E. Parish
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
FDA

Standardization of a Method to Determine the Efficacy of Sanitizers in Inactivating Human Pathogenic Microorganisms on Raw Fruits and Vegetables

The efficacy of sanitizers in killing human pathogenic microorganisms on a wide range of whole and fresh-cut fruits and vegetables has been studied extensively. Numerous challenge studies to determine the effects of storage conditions on survival and growth of pathogens on raw produce have also...
L.R. Beuchat
J.N. Farber
E.H. Garrett
L.J. Harris
M.E. Parish
T.V. Suslow
F.F. Busta
Institute of Food Technologists

Methods to Reduce/Eliminate Pathogens from Fresh and Fresh-Cut Produce

In response to the current public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical, and biological methods for reducing the microbiological load of produce. This chapter focuses on this...
M.E. Parish
L.R. Beuchat
T.V. Suslow
L.J. Harris
E.H. Garrett
J.N. Farber
F.F. Busta
Comprehensive Reviews in Food Science and Food Safety

Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh-Cut Produce

This chapter addresses the use of modified atmosphere packaging and controlled atmosphere packaging for the preservation of fresh produce. There have been great technological advances in this area of preservation, particularly as it refers to improving the quality and shelf-stability of highly...
J.N. Farber
L.J. Harris
M.E. Parish
L.R. Beuchat
T.V. Suslow
J.R. Gorney
E.H. Garrett
F.F. Busta
Institute of Food Technologists

Production Practices as Risk Factors in Microbial Food Safety of Fresh and Fresh-Cut Produce

The purpose of this chapter is to identify production practices that may influence the risk of contamination and exposure to the consumer by human pathogens. Key areas of concern are prior land use, adjacent land use, field slope and drainage, soil properties, crop inputs and soil fertility...
T.V. Suslow
M.P. Oria
L.R. Beuchat
E.H. Garrett
M.E. Parish
L.J. Harris
J.N. Farber
F.F. Busta
Institute of Food Technologists

Microbiological Safety of Fresh and Fresh-Cut Produce: Description of the Situation and Economic Impact

Fresh produce has become one of our most desirable foods because today’s consumer perceives it as being healthy, tasty, convenient, and fresh. All of these characteristics are strong selling points to a busy and health-conscious consumer. The fruit and vegetable industry has experienced solid...
E.H. Garrett
J.R. Gorny
L.R. Beuchat
J.N. Farber
L.J. Harris
M.E. Parish
T.V. Suslow
F.F. Busta
Institute of Food Technologists

Efecto del Momento de Cosecha y L-Cisteína como un Antioxidante en el Pardeamiento de Pulpa de Chirimoya (Annona cherimola Mill.) Precortada

El desarrollo de pardeamiento es uno de los factores limitantes en la calidad de chirimoya (Annona cherimola Mill.) precortada (fresh-cut). No obstante, existe poca información disponible en relación a sus causas y métodos de control en esta fruta. Se estudió la efectividad de L-cisteína (0,125; 0,...
Reinaldo Campos-Vargas
Bruno G. Defilippi
Paula Romero
Héctor Valdés
Paula Robledo
Humberto Prieto
Chilean Journal of Agricultural Research

Effect of Harvest Time and L-Cysteine as an Antioxidant on Flesh Browning of Fresh-Cut Cherimoya

Browning development is the most important factor limiting the quality of fresh-cut cherimoya (Annona cherimola Mill.). However, there is little information available about its causes and methods of control. The effectiveness of L-cysteine (0.125, 0.25 and 0.5%) in fresh-cut cherimoya harvested on...
Reinaldo Campos-Vargas
Bruno G. Defilippi
Paula Romero
Héctor Valdés
Paula Robledo
Humberto Prieto
Chilean Journal of Agricultural Research