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Impact of refrigerated storage on the microbiological safety of fresh produce |
R. E. BRACKETT, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration, Food Safety, 200 C St. S.W., HFS-32, Washington, DC 20204 Managing the cold chain is critical to maintaining freshness and quality of fresh produce. Food scientists have long realized that rapid refrigeration of produce immediately after harvest eliminates field heat and minimizes senescence. Likewise, maintaining the cold chain while still maintaining physiological health of fruit and vegetable tissues likewise maximizes sensory quality and increases the shelf life of these products. Despite the importance of quality, however, maintaining the safety of fruits and vegetables should be the top priority of the produce industry. Fruits and vegetables are an important component of a balanced and healthful diet. Many consumers prefer consumption of fresh fruits and vegetables to the thermally processed form. However, the fact that fresh produce is can be consumed without washing, cooking or other antimicrobial treatments presents a special challenge to maintaining the safety of these products. In the past few years, food scientists have expended, with limited success, extensive effort in trying to identify compounds and treatments that would eliminate foodborne pathogens while at the same time retaining "fresh-like" quality of fresh produce. Despite this effort, maintaining the cold chain still remains the essential component in maintaining the microbiological safety of fresh produce. To be effective, however, the cold chain must be maintained throughout production, processing and delivery. Immediately after harvest, produce should be chilled in a manner that does not lead to contamination of the product nor allow internalization of pathogenic microorganisms. Transportation vehicles should not only be refrigerated, but be loaded to allow for the most effective chilling. Retailers also play an essential role in maintaining the cold chain and contributing to the safety of the products they sell. Finally, consumers must be educated to do their share in maintaining the safety of their foods by keeping fresh products properly refrigerated until consumption.
Session 23, Impact of cold-chain management on fresh produce quality and safety
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