Minimally processed fruits as vehicles for foodborne pathogens

Detalhes bibliográficos
Autor(a) principal: Melo, Jessie
Data de Publicação: 2023
Outros Autores: Quintas, Célia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/19109
Resumo: The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.
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spelling Minimally processed fruits as vehicles for foodborne pathogensFresh-cut fruitFoodborne pathogensCross contaminationMicrobiological qualityControl measuresThe consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.AIMS PressSapientiaMelo, JessieQuintas, Célia2023-02-17T10:21:46Z2023-022023-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/19109eng2471-188810.3934/microbiol.2023001info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-24T10:31:31Zoai:sapientia.ualg.pt:10400.1/19109Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T20:08:46.477430Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Minimally processed fruits as vehicles for foodborne pathogens
title Minimally processed fruits as vehicles for foodborne pathogens
spellingShingle Minimally processed fruits as vehicles for foodborne pathogens
Melo, Jessie
Fresh-cut fruit
Foodborne pathogens
Cross contamination
Microbiological quality
Control measures
title_short Minimally processed fruits as vehicles for foodborne pathogens
title_full Minimally processed fruits as vehicles for foodborne pathogens
title_fullStr Minimally processed fruits as vehicles for foodborne pathogens
title_full_unstemmed Minimally processed fruits as vehicles for foodborne pathogens
title_sort Minimally processed fruits as vehicles for foodborne pathogens
author Melo, Jessie
author_facet Melo, Jessie
Quintas, Célia
author_role author
author2 Quintas, Célia
author2_role author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Melo, Jessie
Quintas, Célia
dc.subject.por.fl_str_mv Fresh-cut fruit
Foodborne pathogens
Cross contamination
Microbiological quality
Control measures
topic Fresh-cut fruit
Foodborne pathogens
Cross contamination
Microbiological quality
Control measures
description The consumption of minimally processed fruit (MPF) has increased over the last decade due to a novel trend in the food market along with the raising consumers demand for fresh, organic, convenient foods and the search for healthier lifestyles. Although represented by one of the most expanded sectors in recent years, the microbiological safety of MPF and its role as an emergent foodborne vehicle has caused great concern to the food industry and public health authorities. Such food products may expose consumers to a risk of foodborne infection as they are not subjected to prior microbial lethal methods to ensure the removal or destruction of pathogens before consumption. A considerable number of foodborne disease cases linked to MPF have been reported and pathogenic strains of Salmonella enterica, Escherichia coli, Listeria monocytogenes, as well as Norovirus accounted for the majority of cases. Microbial spoilage is also an issue of concern as it may result in huge economic losses among the various stakeholders involved in the manufacturing and commercialization of MPF. Contamination can take place at any step of production/manufacturing and identifying the nature and sources of microbial growth in the farm-to-fork chain is crucial to ensure appropriate handling practices for producers, retailers, and consumers. This review aims to summarize information about the microbiological hazards associated with the consumption of MPF and also highlight the importance of establishing effective control measures and developing coordinated strategies in order to enhance their safety.
publishDate 2023
dc.date.none.fl_str_mv 2023-02-17T10:21:46Z
2023-02
2023-02-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/19109
url http://hdl.handle.net/10400.1/19109
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2471-1888
10.3934/microbiol.2023001
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dc.publisher.none.fl_str_mv AIMS Press
publisher.none.fl_str_mv AIMS Press
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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