Microbial Safety of Tropical Fruits

Strawn, Laura K.; Schneider, Keith R.; Danyluk, Michelle D.

doi:10.1080/10408390903502864

Cited by 51 publications

(21 citation statements)

References 62 publications

(117 reference statements)

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“…Our research has confirmed the connection found in the literature that consumers mainly buy fresh food on the bio market, which mainly means buying fruits and vegetables [12]. We also see through consumer perception of labels and product labels, because of the microbiological risks associated with the consumption of fresh foods, consumers are more careful when purchasing [13,14]. From the literature review, it can be concluded that consumers of organic food can be divided into several groups based on the main behavioral categories.…”

Section: Discussionsupporting

confidence: 87%

Important Influencing and Decision Factors in Organic Food Purchasing in Hungary

Nagy-Pércsi

Fogarassy

2019

Sustainability

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Organic farming is one of the most developed and accepted production systems from the aspect of sustainability. In this study, the Hungarian organic market was segmented on the basis of attitude-relating motivations of organic food purchasing. A descriptive statistic was used for the whole sample, and factor and cluster analysis was applied to segment the organic consumers. A sample of 247 questionnaires was processed to investigate the behavior and characteristics of Hungarian organic food consumers. Our aim was to explore the Hungarian organic consumer market from the aspect of trust in labels, we would like to find answers to the questions “Which kind of information consumers check on the product?” and “What are the main influencing factors of purchase decisions?”. According to our research, the majority of organic food consumers say that color is not as important as taste or freshness, so they do not associate the color of the product with the freshness of the product. Based on the factor analysis, four clusters could be separated that show different shopping motives and differ in their attitude towards food shopping. We named these clusters: Health-conscious, Disappointed, Safe and free food eaters, and Quality-price comparators. Based on the recognized consumer segments, different information should be communicated to consumers so that they can use it in their consumer decisions. Our research suggests that branding or product labeling is not as important to organic food consumers as we previously thought.

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Section: Discussionsupporting

confidence: 87%

Important Influencing and Decision Factors in Organic Food Purchasing in Hungary

Nagy-Pércsi

Fogarassy

2019

Sustainability

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“…Currently, many fresh produce are packaged in controlled or modified atmosphere packaging. Therefore, some pathogens might become a future concern (Strawn and others ). During the storage of fresh fruits and vegetables the rate of respiration of packaged fresh produce will increase, thus creating an anaerobic environment.…”

Section: Resultsmentioning

confidence: 99%

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

Tango

Wei

Khan

et al. 2018

Journal of Food Science

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The aim of this study was to evaluate the microbiological quality and safety of fresh produce at retail level in Korea in order to periodically update information and establish available risks associated with consumption of fresh fruits and vegetables. The samples from different markets located in 3 provinces of South Korea were collected. The protocol in the Korean Food Standards Codex was applied and generic Escherichia coli, coliforms, aerobic mesophilic bacteria (AMB), and yeast and mold (YM) in 360 packaged and unpackaged fresh fruits and vegetables were analyzed. Presence of pathogens was examined using real-time polymerase chain reaction (q-PCR) after enrichment of samples. For all, the microbial counts ranged from 1.7 to 10.6 log cfu/g for AMB, 2.2 to 7.9 log cfu/g for coliforms, and 5.5 to 7.9 log cfu/g for YM. Three lettuce samples were contaminated by E. coli with a bacterial load ranging from 2 to 4 log cfu/g. Salmonella spp. were not detected in any fresh produce. Listeria monocytogenes, E. coli O157:H7, and Staphylococcus aureus were found in 1 (0.6%), 3 (0.8%), and 5 (1.4%) fresh produce samples, respectively. Bacillus cereus (50.3%) and Clostridium perfringens (13.3%) had the highest prevalence. These results indicate the need for employing strict control measures and developing preventive strategies to improve the quality and safety of fresh produce in Korea.

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“…Interest in the safety of fresh produce has grown almost exponentially over the last decade. Several comprehensive review articles have been produced, and the interested reader is referred to some selected ones for further details (De Roever ; Sivapalasingam and others ; Johnston and others ; Hanning and others ; Leon and others ; Strawn and others ; Oliveira and others ). This section briefly describes produce–hazard pairs that have previously caused recognized outbreaks.…”

Section: Fresh Produce and Microbial Food Safety Concerns And Watermentioning

confidence: 99%

Microbial Hazards in Irrigation Water: Standards, Norms, and Testing to Manage Use of Water in Fresh Produce Primary Production

Uyttendaele

Jaykus

Amoah

et al. 2015

Comp Rev Food Sci Food Safe

241

159

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Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in many parts of the world, and this can lead to the production of fresh produce contaminated with pathogenic microorganisms, resulting in increased risk of human disease. Water, an important raw material in the fresh produce chain, is used in considerable amounts in many operations, including irrigation and application of pesticides and fertilizers, but also as a transport medium and for cooling and washing in postharvest practices. In several reported outbreaks related to uncooked fruit and vegetable products, water has been identified as a likely source of the outbreak. The present study, initiated by the ILSI Europe Emerging Microbiological Issues Task Force in collaboration with 8 other ILSI branches and support of WHO/FAO, was undertaken to review the status of, and provide suggestions for, consideration by different stakeholders on water and sanitation and its impact on food safety and public health. A limited number of guidelines and regulations on water quality for agricultural production are available, and many of them are still heavily based on microbial standards and (debated) parameters such as fecal coliforms. Data gaps have been identified with regard to baseline studies of microbial pathogens in water sources in many regions, the need for agreement on methods and microbial parameters to be used in assessing water quality, the fate of pathogens in water, and their transfer and persistence on irrigated/processed produce.

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Microbial Safety of Tropical Fruits

Cited by 51 publications

References 62 publications

Important Influencing and Decision Factors in Organic Food Purchasing in Hungary

Important Influencing and Decision Factors in Organic Food Purchasing in Hungary

Microbiological Quality and Safety of Fresh Fruits and Vegetables at Retail Levels in Korea

Microbial Hazards in Irrigation Water: Standards, Norms, and Testing to Manage Use of Water in Fresh Produce Primary Production

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