Development of Technologies for Safe Fresh and Fresh-Cut Produce in Japan

Fresh and fresh-cut produce can become contaminated with microorganisms and be a vehicle for foodborne pathogens. Microbial counts were higher on vegetables than on fruits, and approximately 80% of the total isolates were bacteria in vegetables whereas the majority were molds in fruits. Most of the bacteria and molds isolated from produce were phytopathogenic and soilborne organisms. The on-farm sources of microbial contamination were from soil, fertilizer, agricultural water, pesticide solution, and humans at the preharvest level and soil, agricultural and rinse waters, packing shed equipment, and humans at the postharvest level. The major sources of in-plant contamination were from the equipment and machinery used in preparing fresh-cut produce. Intensive and extensive research studies are needed to better understand the interaction of field and plant conditions and various treatments in reducing and regulating spoilage and human pathogens so that country specific Good Agricultural Practices (GAP) and Hazard Analysis and Critical Control Point (HACCP) can be effectively implemented in Japan. Preharvest treatments including chlorination of agricultural water and ethyl alcohol spraying on packing shed equipment and postharvest treatments including chemical disinfectants such as electrolyzed water and ozonated water and physical treatments such as hot water, superheated vapor, and high-pressure of fresh-cut produce have been researched for improving food safety. The results of this work are expected to establish a scientific baseline for food safety guidelines to control microbial quality and assure safety of fresh and fresh-cut produce.