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ScopeIn response to the current public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical, and biological methods for reducing the microbiological load of produce. This chapter focuses on this growing area of research with a particular emphasis on human pathogenic microorganisms; however, research related to mitigation treatment effects on nonpathogenic organisms is also included. There have been several reviews that address this topic and they are pointed out throughout the chapter; therefore, the focus here is on the latest and most significant research findings. A matrix (Table V-1) summarizing the characteristics of intervention methods is also included at the end of the chapter.

During the last 30 years sorbate has been tested and used widely in the preservation of various food products throughout the world. Currently it has received increased attention as a potential replacer of nitrite for botulism control in processed meat products. Previous reports, however, had suggested sorbate as a selective agent for clostridia in laboratory media. Recent developments as well as the need for safe, practical and effective food preservatives in current and future food processing have generated intense interest in preservatives such as sorbate. This paper reviews the significant developments relating to use of sorbate as a food preservative - its antimicrobial effects, applications, advantages and limitations. A summary of the current status as well as unanswered questions relevant to the mechanism(s) through which the compound exerts its antimicrobial activity also is presented.

ScopeThis chapter addresses the use of modified atmosphere packaging and controlled atmosphere packaging for the preservation of fresh produce. There have been great technological advances in this area of preservation, particularly as it refers to improving the quality and shelf-stability of highly perishable food products, such as produce. However, when using these technologies, careful attention must be paid to the effect on the survival and growth of pathogenic organisms. This chapter focuses on food safety aspects of packaging technologies that are either commercially available or under investigation.

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