Métodos físicos não térmicos para higienizar produtos hortícolas após a colheita
DOI:
https://doi.org/10.36812/pag20263211-24Palavras-chave:
Tratamentos alternativos, Alimentos seguros, Contaminação microbiológica, Tratamentos não-térmicosResumo
Tratamentos físicos sem aplicação de calor em alimentos prontos para consumo estão recebendo uma maior atenção porquanto os agroquímicos estão enfrentando restrições de parte dos consumidores por eventuais efeitos negativos na saúde por presença de resíduos. O aumento da demanda por produtos frescos e prontos para consumo contrasta com a perecibilidade e a inerente sensibilidade ao manuseio que resultam em perdas de qualidade. Da indústria requer-se a adequação aos parâmetros de alimentos seguros de vez que surtos de contaminantes estão em ascensão incitando uma maior atenção das autoridades sanitárias nos temas alimentos seguros. A expansão das cadeias de suprimento de alimentos tem ampliado os riscos à saúde dos consumidores. Para superar os desafios na redução da carga microbiana, diversas alternativas de desinfecção foram desenvolvidas. Algumas apresentam vantagens sobre outras em termos de manutenção de características de qualidade, facilidade de aplicação ou geração de resíduos nocivos.
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