Abstract
In recent years, consumers have become increasingly aware of the nutritional benefits brought by the regular consumption of fresh fruits and vegetables, which reduces the risk of health problems and disease. High-quality raw materials are essential since minimally processed produce is highly perishable and susceptible to quality deterioration. The cutting, peeling, cleaning and packaging processes as well as the biochemical, sensorial and microbial changes that occur on plant tissue surfaces may accelerate produce deterioration. In this regard, biological contamination can be primary, which occurs when the infectious organisms directly contaminate raw materials, and/or by cross-contamination, which occurs during food preparation processes such as washing. Among the many technologies available to extend the shelf life of fresh-cut products, ozone technology has proven to be a highly effective sterilization technique. In this paper, we examine the main studies that have focused on the effects of gaseous ozone and ozonated water treatments on microbial growth and quality retention of fresh-cut fruit and vegetables. The purpose of this scientific literature review is to broaden our knowledge of eco-friendly technologies, such as ozone technology, which extends the shelf life and maintains the quality of fresh produce without emitting hazardous chemicals that negatively affect plant material and the environment.
Highlights
Reduction in E. coli counts were observed in the samples, while L. innocua counts were stable during storage
Aqueous ozone: chlorine and ozone washes resulted in average log units reductions of 2.9 and 2.0 for E. coli in the vegetables tested, respectively, while the efficiency of ozone (2.2 log) was very close to that of chlorine (2.3 log) on L. innocua
Samples washed for longer contact time except those washed in ozonized water showed increased microbial numbers during storage
Summary
Fruits and vegetables are essential components of a healthy, balanced diet, as they are important sources of both macro and micronutrients. Regular fruit and vegetable consumption is known to reduce the risk of several degenerative cardiovascular diseases [1,2] as they are rich in natural antioxidants with therapeutic properties. High-quality foods that meet their individual dietary needs [3] and acknowledge the need to include “nutrient dense” fruits and vegetables rich in fiber, vitamins and minerals as well as antioxidants and phytochemical compounds in their daily diet [4–9]. According to European Community standards, fresh-cut fruits and vegetables, which are essential to human health and wellbeing, are defined as minimally processed, ready to eat and fresh-cut products, i.e., subject to reduced technology for direct consumption without further handling or with minimal handling [10]. Some examples of ready-to-eat (RTE) fresh-cut produce are broccoli and cauliflower florets, riced cauliflower, cut celery stalks, cut melon, peeled baby carrots, salad mixes, sectioned grapefruit, shredded cabbage, shredded lettuce, sliced bell peppers, sliced mushrooms, sliced pineapple, sliced tomatoes and cut zucchini squash, while cubed butternut squash and cubed sweet potatoes are not ready-to-eat (NRTE) fresh-cut produce [10]
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