Non-thermal physical methods to sanitize produce after harvest
DOI:
https://doi.org/10.36812/pag20263211-24Keywords:
Alternative treatments, Food safety, Microbiological contamination, Non-heat treatmentAbstract
Non-thermal physical treatments on ready-to-eat produce are receiving extensive attention because chemicals are facing increasing consumer restrictions concerning the presence of residues with eventual negative health effects. The growing demand for fresh-like and handy foods contrasts with perishability and inherent sensitivity to handling procedures that may result in quality losses. The industry is required to address food security as the numbers of foodborne outbreaks are rising prompting increased attention of health authorities on food safety issues. Expansion of food supply chains has led to spiraling of health risks. To overcome the challenges to reduce microbial loads several disinfection alternatives were developed. Some have advantages over others in terms of quality traits maintenance, ease of application or generation of noxious waste.
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