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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: Advances in processing technologies to preserve and enhance the safety of fresh and fresh-cut fruits and vegetables

Authors
item Niemira, Brendan
item Fan, Xuetong

Submitted to: Encyclopedia of Food Microbiology
Publication Type: Book / Chapter
Publication Acceptance Date: June 3, 2012
Publication Date: July 30, 2012
Citation: Niemira, B.A., Fan, X. 2012. Advances in processing technologies to preserve and enhance the safety of fresh and fresh-cut fruits and vegetables. Encyclopedia of Food Microbiology. Food Irradiation Research Technology, 2nd Edition.Wiley-Blackwell Publishing, Ames, IA.

Technical Abstract: The challenge of providing fruits and vegetables free from contamination with human pathogens has led to the development and optimization of a variety of post-harvest processing technologies. This chapter will summarize recent research related to chemical and physical treatments for fresh and fresh-cut produce. The technologies discussed range from optimizations and advances in conventional treatments, such as antimicrobial sanitizers and modified atmosphere packaging, to applications of established non-thermal processes, such as irradiation and ultraviolet light treatment. Novel tools such as cold plasma will also be reviewed. Finally, the criteria for successful commercial adoption of new fresh produce processing tools will be summarized.

Last Modified: 10/20/2014
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