Abstract

What else can we do to mitigate contamination of fresh produce by foodborne pathogens?

Highlights

  • The beginning of the 21st century and the third millennium marks a revolution in science and technology with innovations in multiple areas, including space science, computer sciences, communication, biotechnology, nanotechnology and the human genome project, to name a few

  • The challenged pathogen of choice in food of animal origin, this goal cannot be met with the current industrial treatments in fresh produce (Goodburn and Wallace, 2013)

  • This is quite surprising as foodborne pathogens, such as Escherichia coli, nontyphoidal Salmonella, Campylobacter and Listeria monocytogenes, are all sensitive to the disinfectants used by the industry, at the relevant concentrations and exposure time

Read more

Summary

Introduction

The beginning of the 21st century and the third millennium marks a revolution in science and technology with innovations in multiple areas, including space science, computer sciences, communication, biotechnology, nanotechnology and the human genome project, to name a few. We would like to discuss here the introduction of additional hurdles, through agro-technology, which might be applied in future years to limit the contamination of plant in the field, thereby enhancing the safety of partially processed and RTE fresh produce.

Results
Conclusion

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.