Quality and safety of fresh-cut produce

Fresh-cut fruits and vegetables represent an important and rapidly growing segment of the fresh produce industry worldwide. While such foods are generally considered to be healthful and safe, a growing number of outbreaks of foodborne illness have been associated with certain minimally processed products such as alfalfa sprouts, cut salads, green onions, melons, tomatoes, and unpasteurized juices. Human pathogens have been detected in many fruits and vegetables and can survive and multiply in the fresh-cut products. In some cases, product quality and safety issues are closely linked. In response to safety concerns and the need to improve product quality, extensive research on the microbiology of fresh-cut produce has been conducted in recent years. In this paper, sources of microbiological contamination, modes of microbial attachment to produce, and risk factors associated with fresh-cut processing will be reviewed. In particular, quality and safety problems associated with the application of browning inhibitors and other processing aids will be discussed. The efficacy of conventional practices in reducing the risk of microbial contamination such as culling, produce washing, application of antimicrobial agents, and packing plant sanitation will be discussed. New technology is needed to improve the efficacy of such interventions. Recent developments in the areas of novel sanitizers, non-thermal antimicrobial treatments, surface pasteurization, and preservatives, which may enhance quality and safety, will be examined.