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Surface heat treatment for microbial reduction in processing fresh produce |
S. E. KELLER, National Center for Food Safety & Technology, U.S. Food & Drug Administration, IIT Moffett Campus, 6502 S. Archer Rd., Summit Argo, IL 60501 Historically, surface-heat treatment has frequently been used in the processing of produce. For example, blanching provides an effective method to reduce not only the microbial load, but also enzyme activity prior to freezing produce. However, surface-heat treatment has not typically been applied to produce that is sold fresh, or as a fresh product such as fresh cut or fresh juice. Recently, surface-heat treatment has been examined as a simple yet effective means to reduce microbial populations on produce meant for fresh products such as cut melons and fresh juice. In the fresh juice market, heat treatment has been applied to citrus fruit as part of the FDA mandated 5-log reduction standard. Data on surface-heat treatment of apples show all surface-borne vegetative microbial cells can be destroyed by simple heat treatment. However, internal microbial populations are largely unaffected by such treatment. To effectively utilize surface-heat treatment as a means of reducing microbial load, heat transfer through the produce should be understood. Surface-heat treatment will not be effective for all types of fresh produce or fresh product since damage to the surfaces can result in an unappealing product.
Session 19, Emerging technologies for enhancement of fruit and vegetable quality and safety
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