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פותח על ידי קלירמאש פתרונות בע"מ -
Microbial Quality and Safety of Fresh Produce -2009
Year:
2009
Source of publication :
Postharvest Handling
Authors :
סלע, שלמה
;
.
פליק, אלעזר
;
.
Volume :
Co-Authors:
Facilitators :
From page:
351
To page:
398
(
Total pages:
48
)
Abstract:
Microbial quality of fresh produce refers to the overall effects of microbial activity, including growth, enzymatic activity, and metabolic byproducts upon the visual and organoleptic quality of fruits and vegetable. Microbial quality is microorganism-dependent, and is highly affected by chemical, physical, and biological factors pertaining to the cultivar and the environment. It is highly dependent on the conditions of cultivation, harvesting, handling, transport, and postharvest storage, as well as marketing conditions. Physical factors affecting growth and metabolic activity of microorganisms include temperature, pH, atmosphere, and moisture content. Chemical factors include the availability of nutrients and trace elements necessary for microbial growth, while biological factors include the presence of competing flora and interactions with the plant. There are various ways in which fruits and vegetables might become colonized by microbial flora, which could cause postharvest spoilage. Perhaps the most common route is the field's colonization by soil saprophytes and plant parasites. However, microbial colonization could result from contaminated seeds, as well as via contact with other fruits and vegetables at any stage during harvest and postharvest, including handling, transportation, processing, and packaging. Microbial biota could spread not only by direct contact, but also through air and water. For example, washing produce in a water tank might share microorganisms within the entire lot. © 2009 Elsevier Inc. All rights reserved.
Note:
Related Files :
food microbiology
food safety
Storage of agricultural produce and food
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/B978-0-12-374112-7.00013-5
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
פרק מתוך ספר
;
.
Language:
אנגלית
Editors' remarks:
ID:
22950
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:55
Scientific Publication
Microbial Quality and Safety of Fresh Produce -2009
Microbial Quality and Safety of Fresh Produce
Microbial quality of fresh produce refers to the overall effects of microbial activity, including growth, enzymatic activity, and metabolic byproducts upon the visual and organoleptic quality of fruits and vegetable. Microbial quality is microorganism-dependent, and is highly affected by chemical, physical, and biological factors pertaining to the cultivar and the environment. It is highly dependent on the conditions of cultivation, harvesting, handling, transport, and postharvest storage, as well as marketing conditions. Physical factors affecting growth and metabolic activity of microorganisms include temperature, pH, atmosphere, and moisture content. Chemical factors include the availability of nutrients and trace elements necessary for microbial growth, while biological factors include the presence of competing flora and interactions with the plant. There are various ways in which fruits and vegetables might become colonized by microbial flora, which could cause postharvest spoilage. Perhaps the most common route is the field's colonization by soil saprophytes and plant parasites. However, microbial colonization could result from contaminated seeds, as well as via contact with other fruits and vegetables at any stage during harvest and postharvest, including handling, transportation, processing, and packaging. Microbial biota could spread not only by direct contact, but also through air and water. For example, washing produce in a water tank might share microorganisms within the entire lot. © 2009 Elsevier Inc. All rights reserved.
Scientific Publication
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