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Fresh fruits and vegetables – An overview on applied methodologies to improve its quality and safety

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dc.contributor.authorRamos, B.
dc.contributor.authorMiller, F. A.
dc.contributor.authorBrandão, T. R. S.
dc.contributor.authorTeixeira, P.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2014-05-07T11:01:13Z
dc.date.available2014-05-07T11:01:13Z
dc.date.issued2013
dc.description.abstractThe consumers' demand for fresh fruits and vegetables has increased in recent years. These foods may be consumed raw or minimally processed, and therefore can be a vehicle of several pathogens. The microorganisms most frequently linked to produce-related outbreaks include bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, and Shigella spp.), viruses and parasites. There are many traditional technologies to reduce/eliminate the microorganisms present in food products. However, further research on this topic is still required, since none of the methods reported can control all the parameters necessary to achieve produce with an extending shelf-life, without compromising its quality. In this paper, an analysis of the alternative and traditional methodologies is made, pointing out the significant advantage and limitations of each technique. Industrial relevance: The significant increase in the incidence of foodborne outbreaks caused by contaminated minimally processed produce in recent years has become of extreme importance. The extensive knowledge of gentle (non-thermal) processes to enhance safety, preservation and shelf-life of these products is crucial for the food industry. This manuscript presents non-thermal processes that have shown efficient microbial reductions on fresh produce and highlights some of their challenges and limitations.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationRamos, Bárbara …[et al.] - Fresh fruits and vegetables – An overview on applied methodologies to improve its quality and safety. Innovative Food Science and Emerging Technologies. ISSN 1466-8564. Vol. 20 (2013), p. 1-15por
dc.identifier.doi10.1016/j.ifset.2013.07.002
dc.identifier.eissn1878-5522
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10400.14/14215
dc.identifier.wosWOS:000329414700001
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationStrategic Project - LA 16 - 2011-2012
dc.relationGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
dc.relationETHYLENE OXIDE AS A STERILISING AGENT OF MEDICAL DEVICES: LETHALITY ESTIMATION BY DEVELOPMENT OF KINETIC MODELLING STUDIES
dc.subjectMinimally processed fruits and vegetablespor
dc.subjectSanitizing methodspor
dc.subjectQuality and safetypor
dc.titleFresh fruits and vegetables – An overview on applied methodologies to improve its quality and safetypor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardTitleGASEOUS OZONE AS A POTENTIAL ALTERNATIVE DISINFECTION METHOD FOR MODIFIED ATMOSPHERE PACKAGING FRESH-CUT PRODUCE WITH HIGH QUALITY AND SAFETY STANDARDS
oaire.awardTitleETHYLENE OXIDE AS A STERILISING AGENT OF MEDICAL DEVICES: LETHALITY ESTIMATION BY DEVELOPMENT OF KINETIC MODELLING STUDIES
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBD%2F42169%2F2007/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F65041%2F2009/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F41419%2F2007/PT
oaire.citation.titleInnovative Food Science and Emerging Technologies
oaire.citation.volume20
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameRamos
person.familyNameMiller
person.familyNameBrandão
person.familyNameTeixeira
person.familyNameSilva
person.givenNameBárbara
person.givenNameFatima
person.givenNameTeresa
person.givenNamePaula
person.givenNameCristina
person.identifierG-5364-2013
person.identifierJ-9418-2012
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person.identifier.ridP-7009-2019
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person.identifier.ridJ-8678-2014
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id36824691100
person.identifier.scopus-author-id15056315100
person.identifier.scopus-author-id6602174128
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
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project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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