Microbiology of Fruits and VegetablesHarrison FDST 4030/60301Microbiology of Fruits and VegetablesGreat variety of typesFrom a variety of placesHarrison, FDST 4030/6030Processing and Food MicrobiologyI eat _____ servings of fresh produce each day on average.23456>6Harrison, FDST 4030/6030Processing and Food MicrobiologyI eat bagged saladsYesNoHarrison, FDST 4030/6030Processing and Food MicrobiologyFresh Vegetable ConsumptionFresh 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. Harrison, FDST 4030/6030Processing and Food Microbiology10012014016018020019701975198019851990199520002005lbs/capitaoFruit – CharacteristicsProteins - ~1.0%Carbohydrate - ~13%Fat – 0.5%Water – 87% Vitamins, etc. presentMost fruits have natural barriers Thick skinLower pHSome have antimicrobial factors - essential oilsSeldom spoiled by bacteriaHarrison, FDST 4030/6030Processing and Food MicrobiologyFruit - RawSpoilage Enhanced by:Bruising, cuts, etc. Contaminated wash waterImproper %RH during storageCutting, chopping, slicing, etc.Primarily molds or yeastsPathogens -Not typically of concernSome illness outbreaksHarrison, FDST 4030/6030Processing and Food Microbiology
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