The DOI matches its Crossref record; 63 of the 63 references it cites were found in a registry or an index.
The microbiological safety of minimally processed vegetables
Abstract
Demand for fresh, convenient, minimally processed vegetables has led to an increase in the quantity and variety of products available to the consumer. Modified atmosphere packaging, in combination with refrigeration, is increasingly being employed as a mild preservation technique to ensure quality and storage-life. The fresh nature of these products, together with the mild processing techniques and subsequent storage conditions, have presented indigenous and pathogenic microorganisms with new ecosystems and potential infection vehicles; a number of outbreaks of foodborne disease being attributed to their consumption. Psychrotrophic pathogens and pathogens which are capable of maintaining an infectious potential under mild preservation regimes are of particular concern; Listeria monocytogenes, Aeromonas hydrophila and Clostridium botulinum being amongst the most notable. This review describes the processing, packaging and storage procedures involved in the production of minimally processed vegetables, and details their impact upon the survival and growth of associated pathogens. Gaps in our current understanding of the consequences of this novel technology for microbiological safety are highlighted.
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Cites
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Cited by
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
Rico, D., Martín-Diana, A. B., Barat, J. M., & Barry-Ryan, C. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2007.03.011 · Cited by 989
Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
Beuchat, L. R. (2002) · Microbes and Infection · doi:10.1016/s1286-4579(02)01555-1 · Cited by 934
Caleb, O. J., Mahajan, P. V., Al-Said, F. A.-J., & Opara, U. L. (2013) · Food and Bioprocess Technology · doi:10.1007/s11947-012-0932-4 · Cited by 346
Oliveira, M., Abadias, M., Usall, J., Torres, R., Teixidó, N., & Viñas, I. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.07.017 · Cited by 343
Microbiological Spoilage of Fruits and Vegetables
Barth, M., Hankinson, T. R., Zhuang, H., & Breidt, F. (2009) · Compendium of the Microbiological Spoilage of Foods and Beverages · doi:10.1007/978-1-4419-0826-1_6 · Cited by 331
Metadata
- Authors
- Francis, G. A., Thomas, C., & O'beirne, D.
- Venue
- International Journal of Food Science and Technology
- Publisher
- Oxford University Press (OUP)
- Published
- 1999-02-01
- Volume
- 34
- Issue
- 1
- Pages
- 1-22
- ISSN
- 0950-5423 (ISSN-L)
- 1365-2621
- OpenAlex
- W2068905442
- Cited by
- 485
- References
- 63
- FWCI
- 10.42
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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