The microbiological safety of minimally processed vegetables

Publisher Website
Google Scholar
Abstract
SummaryDemand for fresh, convenient, minimally processed vegetables has led to an increase in the quantity and variety of products available to the consumer. Modified atmosphere packaging, in combination with refrigeration, is increasingly being employed as a mild preservation technique to ensure quality and storage‐life. The fresh nature of these products, together with the mild processing techniques and subsequent storage conditions, have presented indigenous and pathogenic microorganisms with new ecosystems and potential infection vehicles; a number of outbreaks of foodborne disease being attributed to their consumption. Psychrotrophic pathogens and pathogens which are capable of maintaining an infectious potential under mild preservation regimes are of particular concern;Listeria monocytogenes,Aeromonas hydrophila and Clostridium botulinumbeing amongst the most notable. This review describes the processing, packaging and storage procedures involved in the production of minimally processed vegetables, and details their impact upon the survival and growth of associated pathogens. Gaps in our current understanding of the consequences of this novel technology for microbiological safety are highlighted.