Factors Affecting Quality and Safety of Fresh-Cut Produce

dc.contributor.author	Francis, GA	en
dc.contributor.author	Gallone, A	en
dc.contributor.author	Nychas, GJ	en
dc.contributor.author	Sofos, JN	en
dc.contributor.author	Colelli, G	en
dc.contributor.author	Amodio, ML	en
dc.contributor.author	Spano, G	en
dc.date.accessioned	2014-06-06T06:52:14Z
dc.date.available	2014-06-06T06:52:14Z
dc.date.issued	2012	en
dc.identifier.issn	10408398	en
dc.identifier.uri	http://dx.doi.org/10.1080/10408398.2010.503685	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5914
dc.subject	Escherichia coli O157:H7	en
dc.subject	food quality	en
dc.subject	Listeria monocytogenes	en
dc.subject	Ready to eat	en
dc.subject	stress	en
dc.subject.other	Consumer demands	en
dc.subject.other	Dietary fibers	en
dc.subject.other	Escherichia coli O157:H7	en
dc.subject.other	Food quality	en
dc.subject.other	Food-borne pathogens	en
dc.subject.other	Fresh-cut	en
dc.subject.other	Fresh-cut fruits	en
dc.subject.other	Fruit and vegetables	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Microbiological safety	en
dc.subject.other	Minimal processing	en
dc.subject.other	Nutritional value	en
dc.subject.other	Pathogen survival	en
dc.subject.other	Pathogenic Escherichia coli	en
dc.subject.other	Plant tissues	en
dc.subject.other	Ready-to-eat	en
dc.subject.other	Safety aspects	en
dc.subject.other	Safety concerns	en
dc.subject.other	Salmonella spp	en
dc.subject.other	Shelf life	en
dc.subject.other	Spoilage microorganisms	en
dc.subject.other	Escherichia coli	en
dc.subject.other	Fruits	en
dc.subject.other	Microorganisms	en
dc.subject.other	Pathogens	en
dc.subject.other	Stresses	en
dc.subject.other	Tissue	en
dc.subject.other	Vegetables	en
dc.subject.other	Food safety	en
dc.subject.other	Escherichia coli	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Salmonella	en
dc.subject.other	chemistry	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	fast food	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	food packaging	en
dc.subject.other	food poisoning	en
dc.subject.other	food storage	en
dc.subject.other	fruit	en
dc.subject.other	growth, development and aging	en
dc.subject.other	human	en
dc.subject.other	isolation and purification	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	methodology	en
dc.subject.other	microbial viability	en
dc.subject.other	microbiology	en
dc.subject.other	nutritional value	en
dc.subject.other	quality control	en
dc.subject.other	review	en
dc.subject.other	Salmonella	en
dc.subject.other	vegetable	en
dc.subject.other	Escherichia coli O157	en
dc.subject.other	Fast Foods	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Inspection	en
dc.subject.other	Food Packaging	en
dc.subject.other	Food Storage	en
dc.subject.other	Foodborne Diseases	en
dc.subject.other	Fruit	en
dc.subject.other	Humans	en
dc.subject.other	Listeria monocytogenes	en
dc.subject.other	Microbial Viability	en
dc.subject.other	Nutritive Value	en
dc.subject.other	Quality Control	en
dc.subject.other	Salmonella	en
dc.subject.other	Vegetables	en
dc.title	Factors Affecting Quality and Safety of Fresh-Cut Produce	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10408398.2010.503685	en
heal.publicationDate	2012	en
heal.abstract	The quality of fresh-cut fruit and vegetable products includes a combination of attributes, such as appearance, texture, and flavor, as well as nutritional and safety aspects that determine their value to the consumer. Nutritionally, fruit and vegetables represent a good source of vitamins, minerals, and dietary fiber, and fresh-cut produce satisfies consumer demand for freshly prepared, convenient, healthy food. However, fresh-cut produce deteriorates faster than corresponding intact produce, as a result of damage caused by minimal processing, which accelerates many physiological changes that lead to a reduction in produce quality and shelf-life. The symptoms of produce deterioration include discoloration, increased oxidative browning at cut surfaces, flaccidity as a result of loss of water, and decreased nutritional value. Damaged plant tissues also represent a better substrate for growth of microorganisms, including spoilage microorganisms and foodborne pathogens. The risk of pathogen contamination and growth is one of the main safety concerns associated with fresh-cut produce, as highlighted by the increasing number of produce-linked foodborne outbreaks in recent years. The pathogens of major concern in fresh-cut produce are Listeria monocytogenes, pathogenic Escherichia coli mainly O157:H7, and Salmonella spp. This article describes the quality of fresh-cut produce, factors affecting quality, and various techniques for evaluating quality. In addition, the microbiological safety of fresh-cut produce and factors affecting pathogen survival and growth on fresh-cut produce are discussed in detail. © 2012 Copyright Taylor and Francis Group, LLC.	en
heal.journalName	Critical Reviews in Food Science and Nutrition	en
dc.identifier.issue	7	en
dc.identifier.volume	52	en
dc.identifier.doi	10.1080/10408398.2010.503685	en
dc.identifier.spage	595	en
dc.identifier.epage	610	en