Conventional and non-conventional disinfection methods to prevent microbial contamination in minimally processed fruits and vegetables

Abstract

Pandemic COVID-19 warned the importance of preparing the immune system to prevent diseases. Therefore, consuming fresh fruits and vegetables is essential for a healthy and balanced diet due to their diverse compositions of vitamins, minerals, fiber, and bioactive compounds. However, these fresh products grew close to manure and irrigation water and are harvested with equipment or by hand, representing a high risk of microbial, physical, and chemical contamination. The handling of fruits and vegetables exposed them to various wet surfaces of equipment and utensils, an ideal environment for biofilm formation and a potential risk for microbial contamination and foodborne illnesses. In this sense, this review presents an overview of the main problems associated with microbial contamination and the several chemicals, physical, and biological disinfection methods concerning their ability to avoid food contamination. This work has discussed using chemical products such as chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds. Moreover, newer techniques including ozone, electrolyzed water, ultraviolet light, ultrasound, high hydrostatic pressure, cold plasma technology, and microbial surfactants have also been illustrated here. Finally, future trends in disinfection with a sustainable approach such as combined methods were also described. Therefore, the fruit and vegetable industries can be informed about their main microbial risks to establish optimal and efficient procedures to ensure food safety.

Keywords: Biofilm; Disinfection methods; Fruits; Microbial contamination; Vegetables.

Fig. 1

Relationships between the potential microbial contamination include biofilm problems in minimally processed fruits and vegetables and possible methods to avoid potential contamination.

Fig. 2

Principal chemical and physical damages induced by Cold Plasma technology on the microorganism.

Fig. 3

Schematic representation of the mechanism action of microbial surfactant to disruption (A) and prevention (B) of biofilm formation on the surface in contact with fruits and vegetables.