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

Lafarga, Tomás; Bobo, Gloria; Abadias i Sero, Mª Isabel; Aguiló-Aguayo, Ingrid; Bobo, Gloria; Viñas Almenar, Inmaculada

doi:https://doi.org/10.1016/j.ifset.2018.12.012

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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.

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

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Innovative Food Science & Emerging Technologies, 2019, vol. 52, p. 197-212

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