Author
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Gross, Kenneth |
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Submitted to: Meeting Abstract
Publication Type: Proceedings Publication Acceptance Date: 11/12/2000 Publication Date: N/A Citation: N/A Interpretive Summary: Technical Abstract: Although quality is very important, particularly texture and flavor, it is clear that the single most important problem facing the fresh-cut produce industry is one of food safety. This has become a major problem recently, and the various types of human pathogens and problems associated with them are discussed. The pathogens of primary concern are Escherichia coli O157:H7, Salmonella spp., Listeria monocytogenes, Shigella spp., Clostridium perfringens, Campylobacter, and Cryptosporidia. The issue of the microbial safety of the fresh produce consumed in the United States has been heightened lately due to the increased import of fresh produce from other countries where regulations may not be as tightly controlled, as well as the increasing percentage of produce consumed in a fresh-cut, pre-packaged form. Approaches currently being taken in the Horticultural Crops Quality Laboratory to understand and maintain quality and food safety include developing postharvest systems to maintain shelf-life and quality while minimizing the growth of both of decay microorganisms and human pathogens; determining the optimum maturity for various fruits and vegetables for fresh-cut processing; identification of conditions in which proliferation of human pathogenic bacterial growth is limited; use of genomics to study the evolution of pathogenicity in E. coli O157:H7; determination of the biochemical interaction among the fruit or vegetable host, beneficial microflora and human pathogens; and genetically engineering new lines of fruits and vegetables with higher quality and which resist growth or contamination by human pathogens. |
