Biopreservation of Vegetable Foods

摘要: Fresh produce products can become contaminated with human pathogenic bacteria from different sources (such as manure, irrigation water, insects, and during harvesting other process operations), have been implicated in a number of outbreaks (Lynch et al. 2009). Several bacteriocin preparations nisin, pediocin, or enterocin AS-48) assayed for inactivation foodborne toxinogenic Listeria monocytogenes, Bacillus cereus, weihenstephanensis, Escherichia coli, Salmonella enterobacteria) on the surfaces fresh-cut vegetables sprouted seeds (Galvez 2008; Randazzo 2009a, b; Abriouel 2010) (Table 8.1). Bacteriocin treatments also proposed decontamination whole fruit surfaces, to avoid transmission processed fruits (Ukuku 2005; Silveira 2008), decrease bacterial survival sliced storage.