Title: Intervention technologies for food safety on minimally processed produce:Perspectives on food-borne and plant pathogens Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 17, 2014
Publication Date: July 21, 2014
Citation: Olanya, O.M., Niemira, B.A. 2014. Intervention technologies for food safety on minimally processed produce:Perspectives on food-borne and plant pathogens. Meeting Abstract. Proceedings of the 3rd International Conference and Exhibition on Food Processing and Technology. Las Vegas, NV. Volume 5: Page 130. Technical Abstract: Produce contamination associated with enteric pathogens such Escherichia coli O157:H7, salmonella spp., Listeria monocytogenes, Shigella and others are significant challenges to food safety. This is due to the illnesses and economic impacts resulting from the outbreaks. Innovative technologies for inactivation of food-borne pathogens at post-harvest are crucial for improving food and consumer safety. In addition to enteric microbes, plant pathogens (Aspergillus, Penicillium, Botrytis, Erwinia, Pectobacterium, and Pseudomonas) may also impact shelf-life of produce through decay and predisposition of fresh fruits and vegetables to colonization, and directly by toxin production. Due to the similarity of inocula sources and interactions of foodborne microbes and plant pathogens on produce, we review non-thermal intervention measures for control of enteric pathogens and assess their potential applications to plant pathogens. Physical, chemical, and biocontrol measures and their combinations are discussed in terms of their utilization at post-harvest, efficacy, and potential drawbacks with specific examples from enteric microbes, plant pathogens, and produce types. Assessment of future perspectives of intervention measures for post-harvest food safety is also highlighted.