Minimally processed fruits as vehicles for foodborne pathogens
The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2023-01-01
|
| Series: | AIMS Microbiology |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/doi/10.3934/microbiol.2023001?viewType=HTML |
| _version_ | 1811159057756585984 |
|---|---|
| author | Jessie Melo Célia Quintas |
| author_facet | Jessie Melo Célia Quintas |
| author_sort | Jessie Melo |
| collection | DOAJ |
| description | The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety. |
| first_indexed | 2024-04-10T05:33:36Z |
| format | Article |
| id | doaj.art-943440f588f3420f9e52dcf0abd9fe77 |
| institution | Directory Open Access Journal |
| issn | 2471-1888 |
| language | English |
| last_indexed | 2024-04-10T05:33:36Z |
| publishDate | 2023-01-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Microbiology |
| spelling | doaj.art-943440f588f3420f9e52dcf0abd9fe772023-03-07T01:01:24ZengAIMS PressAIMS Microbiology2471-18882023-01-019111910.3934/microbiol.2023001Minimally processed fruits as vehicles for foodborne pathogensJessie Melo0 Célia Quintas 1Universidade do Algarve, Instituto Superior de Engenharia, Campus da Penha 8005-139, Faro Portugal and MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, PortugalUniversidade do Algarve, Instituto Superior de Engenharia, Campus da Penha 8005-139, Faro Portugal and MED, Mediterranean Institute for Agriculture, Environment and Development, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, PortugalThe consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.https://www.aimspress.com/article/doi/10.3934/microbiol.2023001?viewType=HTMLfresh-cut fruitfoodborne pathogenscross contaminationmicrobiological qualitycontrol measures |
| spellingShingle | Jessie Melo Célia Quintas Minimally processed fruits as vehicles for foodborne pathogens AIMS Microbiology fresh-cut fruit foodborne pathogens cross contamination microbiological quality control measures |
| title | Minimally processed fruits as vehicles for foodborne pathogens |
| title_full | Minimally processed fruits as vehicles for foodborne pathogens |
| title_fullStr | Minimally processed fruits as vehicles for foodborne pathogens |
| title_full_unstemmed | Minimally processed fruits as vehicles for foodborne pathogens |
| title_short | Minimally processed fruits as vehicles for foodborne pathogens |
| title_sort | minimally processed fruits as vehicles for foodborne pathogens |
| topic | fresh-cut fruit foodborne pathogens cross contamination microbiological quality control measures |
| url | https://www.aimspress.com/article/doi/10.3934/microbiol.2023001?viewType=HTML |
| work_keys_str_mv | AT jessiemelo minimallyprocessedfruitsasvehiclesforfoodbornepathogens AT celiaquintas minimallyprocessedfruitsasvehiclesforfoodbornepathogens |