Pre- and post-harvest antimicrobial treatments of fresh produce

Abstract

There has been a significant rise in attention and worry surrounding fresh produce. This is due to the response of consumers and marketers to widespread media coverage on the health impacts of microbial contaminants in food. Multiple studies have consistently found that high-quality and non-contaminated products have a higher demand compared to those that are contaminated with microbes. Given the growing demand for fresh food, it is necessary to examine the current research that focuses on the microbiological quality. So far, only a limited number of carefully conducted studies have been completed to develop viable therapies for managing microbial activity. Nevertheless, a slight elevation in the inclination of several therapies, including physical, chemical, biological, gaseous, and radiation methods, is noted. A proper treatment may elevate market value and consumer satisfaction. Prominent areas for future research can be identified and given special attention.