Consumer-oriented approach for keeping quality of minimally fresh processed vegetables.
Artes F., Allende A.
5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 24
2004
บทคัดย่อ
Consumer-oriented approach for keeping quality of minimally fresh processed vegetables.
In order to reduce loses and provide safer and higher quality of minimally fresh processed products in its broadest sense the industry needs that food engineers and scientists develop a multidisciplinary, consumer-oriented approach.To attempt this objective, the critical points throughout all the steps of the industrial production chain and commercial shelf-life must be well defined and new efficient preservation techniques must be introduced.In particular, wide efforts and resources must be dedicated for developing and operating Good Hygienic and Manufacturing Practices, Sanitation Standard Operating Procedures, environmental microbial testing programmer and Hazard Analysis Critical Control Point Programs (HACCP).As alternative to conventional preservation techniques for improving the overall quality and keeping longer the shelf-life of minimally fresh processed vegetables, ozone, hydrogen peroxide, hot water treatments, superatmospheric O2 atmospheres and UV-C radiation, have been recently developed.In addition to this, more complete strategies on fresh-cut products safety must be adopted by sanitary authorities, particularly throughout distribution and retail sale, by combining compulsory temperature limits and equipment performance testing.New approaches including audit of HACCP systems, risk communication and consumer information should be also implemented.