MYCOLab Ai Logo - gold and army green

Conventional and Non-Conventional Disinfection Methods to Prevent Microbial Contamination in Minimally Processed Fruits and Vegetables

Summary

This research examines different methods for keeping minimally processed fruits and vegetables safe from harmful bacteria while maintaining their nutritional value and quality. The study compares traditional chemical cleaning methods with newer, more environmentally friendly technologies. Impacts on everyday life: – Safer fresh-cut fruits and vegetables for consumers – Extended shelf life of produce, reducing food waste – More environmentally sustainable food processing methods – Better preservation of nutritional benefits in processed produce – Reduced risk of foodborne illness from fresh produce

Background

The COVID-19 pandemic highlighted the importance of consuming fresh fruits and vegetables as essential sources of micronutrients, minerals and phytochemicals for immune system support. However, these products can be contaminated with microorganisms during growing, harvesting and processing, representing food safety risks. Minimally processed fruits and vegetables (MPFV) require specific disinfection methods to ensure safety while maintaining quality.

Objective

This review aims to discuss the primary microbial contamination associated with minimally processed fruits and vegetables, including biofilm problems, and provide a comprehensive analysis of both conventional disinfection methods using chemical compounds and newly developed disinfection technologies to preserve MPFV. The review also examines future trends with sustainable approaches for MPFV disinfection.

Results

Conventional chemical methods showed varying degrees of effectiveness but raised concerns about residues and environmental impact. New technologies demonstrated promise for microbial reduction while better preserving product quality, though some face scale-up challenges. Combined disinfection methods often showed synergistic benefits in pathogen reduction. Microbial surfactants emerged as a sustainable option for both disinfection and biofilm prevention.

Conclusion

Disinfection of minimally processed fruits and vegetables requires properly optimized processes to ensure food safety, extend shelf-life, and maintain product quality while reducing waste. While conventional chemical methods remain widely used, new technologies and combined approaches offer more sustainable options. Future research should focus on optimizing parameters, reducing chemical use, and developing economically competitive sustainable methods at industrial scale.
  • Published in:Lebensm Wiss Technol,
  • Study Type:Review,
  • Source: 10.1016/j.lwt.2022.113714
Scroll to Top