Fresh-cut fruits and vegetables: Critical factors influencing microbiology and novel approaches to prevent microbial risks—A review

TLDR

Fresh‑cut fruits and vegetables are increasingly consumed for their nutritional benefits, yet their convenience and susceptibility to spoilage raise concerns about food safety and disease transmission. This review aims to comprehensively examine the microbiological and public‑health risks associated with fresh‑cut produce. It discusses various strategies to extend shelf life and reduce infection risk in these products.

Abstract

Fruits and vegetables comprise an essential part of human diet as they are the major source of dietary nutrients of great importance. Consumption of fruits has been found to counteract many of the chronic diseases, including cancers and cardiovascular diseases. Therefore, recommendations for a balanced diet must include the consumption of fresh fruits and vegetables. Consumers in developing countries have become more concerned about the nutritional and sensory aspects as well as the safety of the food they eat due to growing health awareness. At the same time, consumer demand for convenience products is increasing and so is the demand for fresh-cut fruits and vegetables. Fresh-cut market has expanded considerably in recent years. However, quality and safety of such products are an issue of concern as these products can act as vehicles for transmitting infectious diseases. Furthermore, fresh-cut produce is more susceptible to spoilage and can facilitate rapid growth of spoilage micro-organisms as well as the micro-organisms of public health significance. Nonetheless, keeping in consideration the vast scope of fresh-cut products, this article intends to thoroughly review information about microbiology and public health risks associated with them. Discussions regarding different approaches to extend the shelf life and to minimize the risk of infection associated with their consumption are also included.