Micro of Fruits and Vegetables

Micro of Fruits and Vegetables - Microbiology of Fruits and...

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Microbiology of Fruits and Vegetables Harrison FDST 4030/6030 1 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. Harrison, FDST 4030/6030 Processing and Food Microbiology 100 120 140 160 180 200 1970 1975 1980 1985 1990 1995 2000 2005 lbs/capitao 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
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Microbiology of Fruits and Vegetables Harrison FDST 4030/6030 2 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 Product Pop. (cfu/g) Broccoli 10 4 -10 6 Cabbage 10 1 -10 5 Lettuce 10 3 -10 6 Carrots 10 6 Mixed vegetables 10 4 -10 7 Harrison, FDST 4030/6030 Processing and Food Microbiology Populations of Fungi on Minimally Processed Produce Product Pop. (cfu/g) Bell pepper 10 3 Carrots 10 5 Celery 10 5 Peaches 10 1 -10 2 Harrison, FDST 4030/6030 Processing and Food Microbiology Bacteria Found on the Surface of Fresh Produce Predominant Pseudomonas spp. Enterobacter agglomerans Enterobacter cloacae Frequently isolated Erwinia spp. Flavobacterium spp. Xanthomonas spp . Chromobacterium spp. Harrison, FDST 4030/6030 Processing and Food Microbiology Vegetables – Microflora Found Within the Tissues Counts can vary greatly Bacteria - normal types: corynforms, lactics, sporeformers, coliforms, micrococci, pseudomonads, Erwinia , etc.
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at University of Georgia Athens.

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Micro of Fruits and Vegetables - Microbiology of Fruits and...

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