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<OL> <LI> Develop, evaluate, and standardize subjective and objective quality evaluation methods in intact and fresh-cut vegetables and fruits. <LI>Develop new strategies to maintain fresh-cut product quality. <LI>Improve understanding of biochemical, physiological and molecular mechanisms that affect fresh-cut product quality. <LI> Standardize methods for recovering pathogenic and spoilage microorganisms from intact and fresh-cut produce including tree nuts. <LI>Evaluate and control unintentional and intentional microbial contamination of intact and fresh-cut produce.
NARRATIVE: The appearance, convenience, and generally high nutritive value of fresh-cut vegetables and fruits are bringing about increased sales of fresh produce, but produce-related outbreaks in the U.S. accounted for 6% of all reported foodborne outbreaks in the 1990s compared to only 0.7% in the 1970s. The conditions on the cut surface of fresh-cut products provide ideal conditions for pathogen growth, however, it is difficult to assimilate the results of studies on survival and growth of pathogens due to variations in methods for inoculation, treatment, or storage, and in procedures used to detect, recover, or enumerate pathogens on raw produce. A. This project is to develop methods whereby food safety research and technology can be transferred and integrated into the food industry and the public to provide safer fresh produce. B Improper postharvest handling of fresh produce can result in significant losses due to poor employee training, loss of process control along the cool chain, or food-borne pathogens. Methods of improving the safety of fresh produce will be examined in depth.
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APPROACH: Consumption of fresh-cut produce has increased at an annual rate of approximately 10% since 1995 and the market for fresh-cut fruits and vegetables is estimated at $10-12 billion annually (IFPA, 2004). The International Fresh-cut Produce Association (IFPA) estimates that fresh-cut products currently make up more than 15% of all fresh produce marketed in the U.S. Postharvest losses of fresh-cut produce are difficult to estimate but given the highly perishable nature of fresh-cuts compared to intact produce, the retail value of fresh-cut produce losses may exceed $1 billion annually. Integration of physiological, pathological, food safety, and instrumental and sensory quality measurement concepts is essential for developing the most effective handling procedures and innovative, new technologies for maintaining quality and shelf stability of fresh-cut products. Much experimental work will be needed to optimize and integrate new and emerging treatments in diverse fresh-cut products. This fact supports the proposed integrated approach of having parallel projects in different states and of focusing the research into specific areas of importance. Alternative and emerging technologies for maintaining the quality and shelf stability of fresh-cut produce are being introduced at a rate that often precludes thorough evaluation of instrumental and sensory quality attributes, and their impact on product nutritional value, microbial quality and food safety. To do so, a multidisciplinary approach as proposed herein also will be needed to optimize the new and emerging treatments.