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Publicação
One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork
| Nome: | Descrição: | Tamanho: | Formato: | |
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| 1.79 MB | Adobe PDF |
Orientador(es)
Resumo(s)
While food markets and food production chains are experiencing exponential growth, global
attention to food safety is steadily increasing. This is particularly crucial for ready-to-eat products
such as fresh-cut salads and fruits, as these items are consumed raw without prior heat treatment,
making the presence of pathogenic microorganisms quite frequent. Moreover, many studies on
foodborne illnesses associated with these foods often overlook the transmission links from the initial
contamination source. The prevention and control of the dissemination of foodborne pathogens
should be approached holistically, involving agricultural production, processing, transport, food
production, and extending to final consumption, all while adopting a One Health perspective. In this
context, our objective is to compile available information on the challenges related to microbiological
contamination in minimally handled fruits and vegetables. This includes major reported outbreaks,
specific bacterial strains, and associated statistics throughout the production chain. We address
the sources of contamination at each stage, along with issues related to food manipulation and
disinfection. Additionally, we provide potential solutions to promote a healthier approach to fresh-
cut fruits and vegetables. This information will be valuable for both researchers and food producers,
particularly those focused on ensuring food safety and quality.
Descrição
Palavras-chave
minimally processed foods foodborne pathogens one health fruits and vegetables food chain production
Contexto Educativo
Citação
Santos, M.I.; Grácio, M.; Silva, M.C.; Pedroso, L.; Lima, A. One Health Perspectives on Food Safety in Minimally Processed Vegetables and Fruits: From Farm to Fork. Microorganisms 2023, 11, 2990.
Editora
MDPI