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

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 prod...