title: Factors affecting quality and safety of fresh-cut produce.
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.
authors.affiliation: Food Science Research Centre, Department of Life Sciences, University of Limerick, Limerick, Ireland.
authors.forename: G A
authors.initials: GA
authors.lastname: Francis
authors.forename: A
authors.initials: A
authors.lastname: Gallone
authors.forename: G J
authors.initials: GJ
authors.lastname: Nychas
authors.forename: J N
authors.initials: JN
authors.lastname: Sofos
authors.forename: G
authors.initials: G
authors.lastname: Colelli
authors.forename: M L
authors.initials: ML
authors.lastname: Amodio
authors.forename: G
authors.initials: G
authors.lastname: Spano
mesh_terms: D019453:Escherichia coli O157 / Q000254:growth & development / Q000302:isolation & purification; D057140:Fast Foods / Q000009:adverse effects* / Q000032:analysis / Q000382:microbiology; D005506:Food Contamination; D005511:Food Handling; D005513:Food Inspection / Q000379:methods; D018857:Food Packaging; D061353:Food Storage; D005517:Foodborne Diseases / Q000517:prevention & control; D005638:Fruit / Q000009:adverse effects* / Q000737:chemistry / Q000382:microbiology; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development / Q000302:isolation & purification; D050296:Microbial Viability; D009753:Nutritive Value; D011786:Quality Control; D012475:Salmonella / Q000254:growth & development; D014675:Vegetables / Q000009:adverse effects* / Q000737:chemistry / Q000382:microbiology