Microbial Control for fruits and vegetables

Microbial Control for fruits and vegetables - Microbial...

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Microbial Control Summaries for Fruit and Vegetable Products Control: Fresh Fruits Significant hazards: Bacterial: E. coli O157:H7, Salmonella Protozoa: Cryptosporidium parvum, Cyclospora cayetanensis Viruses: Hepatitis A, Noroviruses Mycotoxins: Patulin in apples ( Penicillium expansum ), aflatoxin in figs ( Aspergillus flavus ), ochratoxin A in grapes ( Asp. carbonarius) Control measures Aimed at reducing the initial level of hazard Use proper agricultural practices Do not use raw or improperly composed manure for fertilizer Do not use contaminated irrigation water Use potable water for washing fruits Avoid using ‘drops’ Discard badly bruised fruit Use GAPs on farm, packing houses, and distribution Aimed at reducing hazard Few measures other than sorting and washing Aimed at preventing an increase of hazard Proper storage Hygienic practices of workers Keep packing facilities clean Testing Routine microbiological testing of fruit is NOT recommended APC may be useful to monitor processing effectiveness E. coli may be used as a fecal indicator Equipment cleanliness can be monitored by ATP assays Spoilage Most practices preventing food safety hazards also prevent spoilage (ICMSF. Microorg. In Foods , vol. 6. 2005) FDST (MIBO) 4030/6030 - Microbial Control Summaries for Fruit and Vegetable Products 1
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Control: Minimally Processed Fruits Significant hazards: Bacterial: E. coli O157:H7, Salmonella , other enterics, Listeria monocytogenes Protozoa: Cryptosporidium parvum, Cyclospora cayetanensis Viruses: Hepatitis A, Noroviruses Control measures Aimed at reducing the initial level of hazard Start with high quality fruit Aimed at reducing hazard Treatment with disinfectants to reduce external contamination Use of GMPs Acidification of finished product can control microbial growth and reduce browning Presence of organic acids that have antifungal activity Aimed at preventing an increase of hazard Maintain cold chain Sanitation of facilities Testing Verify that use of defective fruit is as low as possible Verify washing and sorting practices are effective Verify that disinfectant solutions are at the proper concentrations Verify sanitation of the facilities; Supervise worker hygiene Spoilage Control of time and temperature will control fungal spoilage (ICMSF. Microorg. In Foods , vol. 6. 2005) Control: Frozen Fruits Significant hazards: No major hazards Control measures Aimed at reducing the initial level of hazard Control microbial populations by proper washing of fruit, avoid
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Microbial Control for fruits and vegetables - Microbial...

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