Food Hygiene

Microbial safety of tropical fruits

Crit Rev Food Sci Nutr. 2011 Feb;51(2):132-45.

Microbial safety of tropical fruits.

Strawn LKSchneider KRDanyluk MD.

Food Science and Human Nutrition Department, Citrus Research and Education Center, University of Florida/IFAS, Lake Alfred, FL.

Abstract

There are approximately 140 million tons of over 3,000 types of tropical fruits produced annually worldwide. Tropical fruits, once unfamiliar and rare to the temperate market, are now gaining widespread acceptance. Tropical fruits are found in a variety of forms, including whole, fresh cut, dried, juice blends, frozen, pulp, and nectars in markets around the world. Documented outbreaks of foodborne disease associated with tropical fruits have occurred. Norovirus and Salmonella are the leading viral and bacterial pathogens, respectively, documented to have caused outbreaks of infections associated with consumption of tropical fruits. Sources of contamination of tropical fruit have been identified in the production environment and postharvest handling, primarily related to sanitation issues. Limited data exist on the specific route of transmission from these sources. Research on the microbial safety of tropical fruits is minimal; with the growing market for tropical fruit expected to increase by 33% in 2010 this research area needs to be addressed. The aim of this review is to discuss the foodborne pathogen outbreaks associated tropical fruit consumption, research previously completed on pathogen behavior on tropical fruits, preventive strategies for pathogen contamination, and research needs.

 

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Written by geraldmoy

February 27, 2011 at 2:43 pm