Fresh-cut fruits and vegetables: Quality issues and safety concerns

Abstract

Fruits and vegetables are regarded as an important part of the diet for humans. They supply a wide variety of nutrients and phytochemicals to the body. They are essential in protecting the body from various chronic diseases including some cancers and cardiovascular diseases. In modern times, the demand for healthy convenience foods has increased. The fresh-cut or minimally processed fruits and vegetables market is growing globally at a rapid pace. However, fresh-cut products are at more risk of contamination and degradation due to application of various preparation steps such as washing, peeling, cutting, and slicing. Further, some processing methods aimed to avoid contamination and to extend the shelf-life of such products may sometimes act adversely, causing risk to human health. For instance, use of chlorine as a disinfectant is not regarded as safe. Moreover, fresh-cut fruits and vegetables, being perishable foods and more susceptible to contamination, can facilitate the growth of both pathogenic and spoilage microorganisms. Therefore, there is need to apply effective measures to ensure quality and safety, and to consequently avoid any potential outbreak due to consumption of fresh-cut fruits and vegetables.