Postharvest Handling and Processing Sources of Microorganisms and Impact of Sanitizing Procedures

摘要: This chapter examines the conventional belief that high microbial populations in produce, intact or minimally processed, can be reduced to safe levels with disinfecting technology is presently available. The concept of a highly efficacious disinfection strategy supported by laboratory studies using various sanitizing agents and methods have yielded impressive results, some even reduction undetectable levels. Warm (50°C) chlorine solutions delayed browning initial several groups microorganisms naturally occurring on iceberg lettuce but enhanced growth during subsequent storage. effectiveness ozone gas for inactivation surfaces fruits vegetables influenced concentration, exposure time, RH, temperature, load, surface properties commodity. When heat-treated apples were purposely injured inoculated pathogens, postsanitation was greater. Microorganisms such as lactic acid bacteria are not usually affected CO2 tend predominate when MAP used, actually prolonging shelf life producing compounds inhibit spoilage bacteria. A new potential treatment focuses antimicrobial substances produced selected microorganisms. information captured suggests efficacy sanitizers depends type microorganism present, application system. popular misconception postharvest treatments function killing steps contaminated produce significant reducers indigenous discussed chapter.