Labidi Sabrine

Application of novel techologies to improve microbiological safety of fresh produce

Magyar Agrár- és Élettudományi Egyetem

Élelmiszertudományi Doktori Iskola

Mohácsiné Farkas Csilla

Kiskó Gabriella

társ

PhD

Fruits and vegetables are widely exposed to microbial contamination through contact with soil, dust and water and by handling at harvest or during postharvest processing. They therefore harbour a diverse range of microorganisms including plant and human pathogens. Differences in microbial profiles of various fruits and vegetables result largely from unrelated factors such as resident microflora in the soil, application of non-resident microflora via animal manures, sewage or irrigation water, transportation and handling by individual retailers. Physical methods - include ultrasound, high pressure (HP), high-intensity electric field pulses (HELP), ultraviolet radiation (UV), radio frequency (RF) and ionizing radiation - have been shown to be capable of killing or inhibiting bacterial growth. Chemical methods of cleaning and sanitizing fresh produce surfaces usually involve the application of mechanical washing in the presence of sanitizers, followed by rinsing with potable water. A wide variety of chemical sanitizers have been tested with various degrees of effectiveness. There has been much research into fresh produce decontamination. Many studies have focussed on finding an alternative to chlorine, which remains the most popular method used by the fresh produce industry for decontamination. Much published research focuses on pathogen reduction. Practical application of technology for industry such as, for example, process time, water usage and energy consumption, has not been considered. The impact on shelf life, product quality and consumer acceptability of technology is also not addressed. These factors must be taken into consideration to develop new processes that do not produce any chemical residue, do not alter the organoleptic characteristics of the product, while increasing microbiological safety.

2018-08-01

2022-08-01

abszolutóriumot szerzett

Application of novel techologies to improve microbiological safety of fresh produce

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