micro_of_fruits_and_vegetables

micro_of_fruits_and_vegetables - Microbiology of Fruits and...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
Harrison – FDST 4030/6030 Microbiology of Fruits and Vegetables 1 Harrison, FDST 4030/6030 Processing and Food Microbiology Microbiology of Fruits and Vegetables ± Great variety of types ± From a variety of places Harrison, FDST 4030/6030 Processing and Food Microbiology ± I eat _____ servings of fresh produce each day on average. ± 2 ± 3 ± 4 ± 5 ± 6 ± >6 Harrison, FDST 4030/6030 Processing and Food Microbiology ± I eat bagged salads ± Yes ± No Harrison, FDST 4030/6030 Processing and Food Microbiology Fresh Vegetable Consumption ± Fresh vegetable consumption in the U.S. increased over 25% between 1970 and 2005 (from 154.3 to 198.6 pounds/capita annual consumption). ± USDA guidelines recommend daily consumption of 5 servings of fruit and vegetables/person. 100 120 140 160 180 200 1970 1975 1980 1985 1990 1995 2000 2005 lbs/capitao Harrison, FDST 4030/6030 Processing and Food Microbiology Percentage of Total U.S. Consumption Provided by Imports 833.0 84.9 84.9 22.2 9.1 Broccoli for processing 150.0 3.5 3.5 7.0 1.4 Tomatoes for Processing 53.9 11.7 11.7 8.9 7.6 Fresh vegetables 37.6 33.3 30.7 28.0 24.2 Fresh fruits 22.1 55.3 56.3 53.8 45.3 % Change (1880-95) 1995 1990 1985 1980 Import Item (GAO, 1998) Harrison, FDST 4030/6030 Processing and Food Microbiology Sources of Imported Fresh and Frozen Produce - 1997 13 Others 2 Guatemala 3 Netherlands 4 Costa Rica 12 Chile 15 Canada 51 Mexico Percent (by % value) Country (GAO, 1999)
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Harrison – FDST 4030/6030 Microbiology of Fruits and Vegetables 2 Harrison, FDST 4030/6030 Processing and Food Microbiology Fruit – Characteristics ± Proteins - ~1.0% ± Carbohydrate - ~13% ± Fat – 0.5% ± Water – 87% ± Vitamins, etc. present ± Most fruits have natural barriers ± Thick skin ± Lower pH ± Some have antimicrobial factors - essential oils ± Seldom spoiled by bacteria Harrison, FDST 4030/6030 Processing and Food Microbiology Fruit - Raw ± Spoilage ± Enhanced by: ± Bruising, cuts, etc. ± Contaminated wash water ± Improper %RH during storage ± Cutting, chopping, slicing, etc. ± Primarily molds or yeasts ± Pathogens - ± Not typically of concern ± Some illness outbreaks Harrison, FDST 4030/6030 Processing and Food Microbiology Fruit - Raw ± Control of microbial contamination ± Insecticides and fungicides ± Sanitation ± Proper storage ± Temperature, %RH, gaseous atm., chemical inhibitors Harrison, FDST 4030/6030 Processing and Food Microbiology Vegetables - Characteristics ± Generally supportive of bacterial, yeast, and mold growth ± Protein - 1-2% ± Carbohydrates - 8-9% ± Fiber, starch, vitamins, minerals, lipids are present ± pH - approx. 5-7 typically ± Moisture - May be sufficient to support microbial growth Harrison, FDST 4030/6030 Processing and Food Microbiology Populations of Bacteria on Minimally Processed Produce 10 4 -10 7 Mixed vegetables 10 6 Carrots 10 3 -10 6 Lettuce 10 1 -10 5 Cabbage 10 4 -10 6 Broccoli Pop. (cfu/g) Product Harrison, FDST 4030/6030
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

This note was uploaded on 04/08/2011 for the course FDST 4080 taught by Professor Pegg during the Winter '10 term at University of Georgia Athens.

Page1 / 12

micro_of_fruits_and_vegetables - Microbiology of Fruits and...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online