Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste

Manzocco, Lara; Alongi, Marilisa; Lagazio, Corrado; Sillani, Sandro; Nicoli, Maria Cristina

doi:10.1016/j.foodres.2017.09.091

Cited by 18 publications

(17 citation statements)

References 26 publications

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“…From a food safety perspective, such high refrigeration temperatures should be considered an abuse temperature regime under which many human pathogenic bacteria are capable of growth. Similar data have been reported previously (Carrasco et al, 2007), and in a recent study the risk of waste of fresh-cut iceberg salad (partly due to microbial aspects) increased manifold with higher fridge temperatures (Manzocco et al, 2017). …”

Section: Abiotic Factors To Be Considered In the Hurdle Approachsupporting

confidence: 88%

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

et al. 2018

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Consumers appreciate leafy green vegetables such as baby leaves for their convenience and wholesomeness and for adding a variety of tastes and colors to their plate. In Western cuisine, leafy green vegetables are usually eaten fresh and raw, with no step in the long chain from seed to consumption where potentially harmful microorganisms could be completely eliminated, e.g., through heating. A concerning trend in recent years is disease outbreaks caused by various leafy vegetable crops and one of the most important foodborne pathogens in this context is Shiga toxin-producing Escherichia coli (STEC). Other pathogens such as Salmonella, Shigella, Yersinia enterocolitica and Listeria monocytogenes should also be considered in disease risk analysis, as they have been implicated in outbreaks associated with leafy greens. These pathogens may enter the horticultural value network during primary production in field or greenhouse via irrigation, at harvest, during processing and distribution or in the home kitchen/restaurant. The hurdle approach involves combining several mitigating approaches, each of which is insufficient on its own, to control or even eliminate pathogens in food products. Since the food chain system for leafy green vegetables contains no absolute kill step for pathogens, use of hurdles at critical points could enable control of pathogens that pose a human health risk. Hurdles should be combined so as to decrease the risk due to pathogenic microbes and also to improve microbial stability, shelf-life, nutritional properties and sensory quality of leafy vegetables. The hurdle toolbox includes different options, such as physical, physiochemical and microbial hurdles. The goal for leafy green vegetables is multi-target preservation through intelligently applied hurdles. This review describes hurdles that could be used for leafy green vegetables and their biological basis, and identifies prospective hurdles that need attention in future research.

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Section: Abiotic Factors To Be Considered In the Hurdle Approachsupporting

confidence: 88%

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

et al. 2018

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“…"If this salad was in your refrigerator, would you consume it, or would you throw it away?" Fresh-cut salad Manzocco et al, 2017 X = X 0 e kt t X : sensory quality parameter; X 0 : initial sensory parameter; t: time (days); k T reaction rate constant (days −1 ).…”

Section: Nonementioning

confidence: 99%

“…Quality Models In this case, the reaction model was combined with consumers' behavioral analysis to determine the quality threshold value for the product as perceived by the consumer. Estimation of consumer acceptability is used for a fairer determination of product's shelf life (Figure 3; Table 1) (Lareo et al, 2009;Adobati et al, 2015;Manzocco et al, 2017;Skjerdal et al, 2017). The consumer acceptability is based on a combination of various criteria (visual aspect, color change, cost, convenience of the pack of the food .…”

Section: Nomentioning

confidence: 99%

“…The threshold limit for purchase (= limit of acceptability in their model) was set up by the shelf life achieved by the product before 25% of the consumers rejected the product. Same approach was considered by Manzocco et al (2017) for fresh-cut Iceberg salad packed under MAP (Manzocco et al, 2017). They built a rejection function at household based on consumer consumption habits about salad (probability to consume) and by answering to the question "if this salad was in your refrigerator would you consume it, or would you throw it away?"…”

Section: Nomentioning

confidence: 99%

“…(probability to reject). However, if Lareo et al (2009) focused only on retail stage, Manzocco et al (2017) focused only on consumer stage. In both cases the probability of rejection at retail stage and consumer stage clearly did not reflect the shelf life of the product on the entire post-harvest chain.…”

Section: Nomentioning

confidence: 99%

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The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment

Coffigniez

Matar

Gaucel

et al. 2021

Front. Sustain. Food Syst.

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Packaging play a key role on food quality preservation and shelf-life increase. Even if the link between shelf life and food loss has not yet clearly been formalized, it is generally observed that a well-designed packaging contributes to reduce food loss and waste and thus the corresponding useless negative impact that producing and distributing uneaten or inedible food has on our environment and economy. In order to anticipate the usage benefit of a given packaging, decision making tools are needed to be developed. While some authors' separately showed the importance of shelf life model, food loss and waste prediction model and Life Cycle Analysis, so far no connection was really made between them. In this context, this paper aims to analyze the different mathematical modeling approaches proposed in the available scientific literature, from the prediction of food shelf life gain thanks to well-designed packaging to the environmental benefice due to the decrease of food loss and waste. The article presents a review of 29 models developed on this thematic during the last two decades. The analyzed models were split in three categories: (1) the food shelf life models, (2) the models linking shelf life to food loss and waste, and (3) the Life Cycle Analysis including direct (production, processing and end of life) and indirect (food loss and waste) packaging environmental impacts. In one hand, the review showed that if many predicting approaches were conducted to assess food shelf life, only few of them were enough mechanistic (by coupling mass transfer to food deterioration) to be used in other conditions than the ones initially studied. Moreover, the consumers' practices and believes being strongly influent on the quantity of food waste at household, it should be more systematically integrated in the food loss and waste estimation for a fairer evaluation. On the other hand, this review highlighted that even if indirect environmental benefit of packaging, e.g., through food loss and waste decrease, is more and more integrated in life cycle analyses of the food packaging system, most of studies were only based on rough estimation and not on real quantification of the food loss and waste reduction obtained thanks to the well-designed packaging. Therefore, further research is needed to facilitate the representation/quantification of the links between shelf life increase for packed food, resulting food loss and waste reduction and environmental benefit to support the packaging sectors to choose and validate the best packaging solution to decrease the environmental impact of food/packaging system.

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Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?

Remize,

Garcia

2024

Curr Food Sci Tech Rep

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Purpose of the Review Fresh-cut fruit and vegetables (F&V) achieved a huge market development since the 1980s due to their convenience and freshness. The balance between the benefits of processing, which may increase F&V consumption in certain contexts, and the environmental impact, due to energy, chemicals, and plastic use, but also waste production, is questioned. Recent Findings Researchers mainly investigated solutions to increase fresh-cut vegetable safety, sensory quality, and freshness, but also to reduce their environmental impact. The attribute of those foods leading to purchase or consumption is essentially freshness, whereas barriers are a lack of trust in safety or technologies, but also price and values such as sustainability. Summary This review gathers the most recent advances on nutritional benefits and environmental impact of fresh-cut F&V. Their sustainability faces many challenges. Success relies on both multiobjective tradeoff methods applied at production, supply chain, and production levels and on policy decisions.

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Effect of temperature in domestic refrigerators on fresh-cut Iceberg salad quality and waste

Cited by 18 publications

References 26 publications

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

The Hurdle Approach–A Holistic Concept for Controlling Food Safety Risks Associated With Pathogenic Bacterial Contamination of Leafy Green Vegetables. A Review

The Use of Modeling Tools to Better Evaluate the Packaging Benefice on Our Environment

Fresh-Cut Vegetables and Fruits: Do They Really Meet Sustainability and Nutritional Benefits?

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