Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review

Thumbnail
View/Open
Issue date
2019-03
Author
Lafarga, Tomás
Bobo, Gloria
Abadias i Sero, Mª Isabel
Aguiló-Aguayo, Ingrid
Bobo, Gloria
Viñas Almenar, Inmaculada
Suggested citation
Lafarga, Tomás; Bobo, Gloria; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid; Bobo, Gloria; Viñas Almenar, Inmaculada; . (2019) . Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review. Innovative Food Science & Emerging Technologies, 2019, vol. 52, p. 197-212. https://doi.org/10.1016/j.ifset.2018.12.012.
Impact

Google Scholar logo  Google Scholar
Share
Export to Mendeley
Metadata
Show full item record
Abstract
Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigatedfor their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberrieshas increased in recent years due to the emergence of several outbreaks of foodborne
pathogens linked to theirconsumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issuesand limited efficacy at removing contamination, and preventing cross-contamination. This has led to the de-velopment of novel alternatives to chlorine disinfection and thermal treatments, which include, among others,the use of organic acids, high pressure processing, intense pulsed light, or pulsed electricfields. These tech-nologies do not generally affect the nutritional and organoleptic properties of the product and some of these havebeen reported to stimulate the production of valuable compounds in strawberries and to improve their overallquality.
URI
http://hdl.handle.net/10459.1/66411
DOI
https://doi.org/10.1016/j.ifset.2018.12.012
Is part of
Innovative Food Science & Emerging Technologies, 2019, vol. 52, p. 197-212
Collections

The following license files are associated with this item:

cc-by-nc-nd (c) Elsevier, 2019
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2019