HACCP Principals and Product Operations: What is the Future?

Abstract

Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut produce are ready-to-eat products that do not receive a preservation (heating) treatment like traditional canning or freezing methods. Since there is no microbiological kill step associated with these products, hazards cannot be eliminated. Therefore, it is critical that efforts be focused on minimizing the incidence of food-borne pathogens on fruits and vegetables through the use of good agricultural practices during growing, postharvest handling, storage, and minimal processing. Several sanitation hurdles can be combined in a synergistic effort to control food-borne pathogens. In addition to chlorination, researchers have investigated alternative treatments for sanitation such as ozone, hydrogen peroxide, trisodium phosphate, edible coatings containing antimicrobial agents, irradiation, pulsed light and bacteriocins. Selection of proper oxygen permeable packaging material is also important to prevent anaerobic conditions that may result in growth and toxin production by Clostridium botulinum. However, caution is advised when evaluating new sanitation and packaging materials for fresh produce, because the elimination of spoilage microorganisms may result in conditions that favor the growth of surviving pathogens.