Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

• Published in: Food science & technology Vol. 165; p. 113714
• Main Authors: Mendoza, Iana Cruz, Luna, Esther Ortiz, Pozo, María Dreher, Vásquez, Mirian Villavicencio, Montoya, Diana Coello, Moran, Galo Chuchuca, Romero, Luis Galarza, Yépez, Ximena, Salazar, Rómulo, Romero-Peña, María, León, Jonathan Coronel
• Format: Journal Article
• Language: English
• Published: England The Authors. Published by Elsevier Ltd 01.08.2022
• Subjects: biofilm; chlorine; cold; COVID-19 infection; diet; disinfection; food contamination; fruits; high pressure treatment; immune system; irrigation water; microbial contamination; ozone; pandemic; peracetic acid; quaternary ammonium compounds; risk; ultrasonics; ultraviolet radiation; vegetables; Biofilm; Disinfection methods; Vegetables; Microbial contamination; Fruits
• ISSN: 0023-6438; 0023-6438
• DOI: 10.1016/j.lwt.2022.113714

Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.