Factors affecting the incidence of pathogenic micro-organisms in fresh-cut produce

Abstract

Purpose of review: This review focuses on the main factors influencing the incidence of pathogenic micro-organisms in fresh-cut produce.Findings: The increase in the per capita consumption of fresh-cut produce is expected to continue during the forthcoming years, therefore it is necessary to strengthen microbial safety issues related to fresh-cut produce. Different factors affecting the presence of pathogenic micro-organisms in fresh-cut produce during processing have been identified: the raw produce coming from field and process water quality; the hygiene and health of food handlers; the sanitation and cleanliness of facilities; processing equipment and utensils;and the presence of pests in processing plants. Raw produce quality is one of the most important factors that can affect the arrival of pathogenic micro-organisms on fresh-cut fruits and vegetables. Limitations/implications: The high cost associated with implementing Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Points (HACCP) as food safety programs. Directions for future research: Efforts should be made to develop feasible procedures for small- and medium-sized industries that ensure high microbiological safety and quality standards, through HACCP plans, for each fresh-cut produce. It is also necessary to explore new treatments that improve the safety and quality of fresh-cut produce in order to prevent the incidence, survival and growth of pathogenic micro-organisms, as well as to prolong the microbiological shelf-life.