CONSUMER-ORIENTED APPROACH FOR KEEPING QUALITY OF MINIMALLY FRESH PROCESSED VEGETABLES

Abstract

In order to reduce losses and provide safer and higher quality of minimally fresh processed (MFP) or fresh-cut products, the industry needs food engineers and scientists to develop a multidisciplinary, consumer-oriented approach. To achieve this objective, the critical points throughout all the steps of the industrial production chain and commercial shelf-life must be correctly defined and new efficient preservation techniques introduced. In particular, extensive effort and resources must be dedicated for developing and operating Good Hygienic and Manufacturing Practices, Sanitation Standard Operating Procedures, environmental microbial testing programmes and Hazard Analysis Critical Control Point Programs (HACCP). As alternative to conventional preservation techniques for improving the overall quality and extending shelf-life of MFP vegetables, ozone (O 3 ) hydrogen peroxide (H 2 O 2 ) hot water treatments, superatmospheric O 2 atmospheres, acidic electrolyzed water and UV-C radiation, have been recently developed. In addition to this, more complete strategies on MFP product 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 auditing of HACCP systems, risk communication and consumer information about MFP vegetables should be also implemented.