Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: October 9, 2001
Publication Date: February 1, 2003
Citation: Leverentz, B., Janisiewicz, W.J., Conway, W.S. 2003. Biological control on minimally processed fruits and vegetables. Book Chapter. Microbial Safety of Minimally Processed Foods, page 319-331.
Biological control of foodborne pathogens on minimally processed fruits and vegetables can be achieved in various ways. The indigenous microflora, which differs by commodity, can be influenced by handling and processing conditions such as refrigeration, disinfection and modified atmosphere packaging to prevent the growth of foodborne pathogens, while preserving the quality of the produce. In addition, selected biocontrol agents and/or mixtures of these may be applied to the minimally processed produce. This can include the application of strains of LAB that produce bacteriocins and organic acids to lower the pH. Further, specific bacteriophage mixtures can be effectively applied as a disinfectant and/or protectants which can be combined with other biocontrol agents. Another approach may be to influence the microflora on the produce before processing through augmentation of selected bacterial or yeast biocontrol agents. A variety of possibilities for biocontrol on minimally processed produce is just beginning to be investigated and the potential exists to develop very effective treatment combinations that show great promise for commercial application.