Alternative strategies in sanitization of fruits and vegetables

Abstract

The consumption of fruits and vegetables has increased with modern society seeking healthier lifestyles. Today consumers want fresh foods, with convenience and microbiological, sensory and nutritional quality. The microbiological quality of fruits and vegetables is related with the presence of spoilage microorganisms, which can reduce the shelf life of these products and the presence of pathogenic microorganisms that can cause illness in consumers. Washing step with sanitizers application is the stage which can be reduced microbial load to ensure safety product. Chlorinated compounds are widely used in descontamination, however, there is interest in using others since they generate toxic wastes, as trihalomethanes, in the presence of organic matter undergoing decomposition. Among the alternatives, the literature indicate the application of other chemical sanitizers such as hydrogen peroxide, peroxiacetic acid, chlorine dioxide, ozone, organic acids and physical descontaminating as ultrasound.