Novel disinfectants for fresh produce

Fresh produce such as fruit and vegetables are known carriers of pathogenic microorganisms that often lead to outbreaks of food borne illnesses and public health scares. During the processing of fresh produce strong sanitizers and disinfectants are often required to remove the microbiological load l...

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Bibliographic Details
Published in:Trends in food science & technology 2013-11, Vol.34 (1), p.54-61
Main Authors: Joshi, Kompal, Mahendran, R., Alagusundaram, K., Norton, T., Tiwari, B.K.
Format: Article
Language:English
Subjects:
Antiinfectives and antibacterials
antimicrobial agents
Biological and medical sciences
cost effectiveness
disinfectants
Effectiveness
Food industries
Foods
fresh produce
Fruits
Fundamental and applied biological sciences. Psychology
Inactivation
Microorganisms
Pathogens
Public health
sanitizers
sensory properties
shelf life
spoilage
vegetables
washing
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Summary:Fresh produce such as fruit and vegetables are known carriers of pathogenic microorganisms that often lead to outbreaks of food borne illnesses and public health scares. During the processing of fresh produce strong sanitizers and disinfectants are often required to remove the microbiological load left behind by washing. While such sanitizers and disinfectants must be highly efficacious as an anti-microbial agent, at the same time they must be cost effective, environmentally friendly, non-hazardous to public health and have insignificant effect on the nutritional and organoleptic properties of the fresh produce. This paper reviews the efficacy of various disinfectants to reduce the microbial spoilage and to increase the shelf life of fresh produce without compromising the quality of the end product. Inactivation of microbes using various disinfectants and parameters governing for inactivation are detailed. This review identifies the safest disinfectants that inactive pathogens while maintaining the sensory quality of fresh produce. •Efficacy and application of novel chemical disinfectants are reviewed.•Antimicrobial properties of novel chemical disinfectants.•Advantages and disadvantages of novel chemical disinfectants over classical disinfectants.•Application of novel chemical disinfectants.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2013.08.008