Microbiological Spoilage of Fruits and Vegetables

  • Margaret BarthEmail author
  • Thomas R. Hankinson
  • Hong Zhuang
  • Frederick Breidt
Part of the Food Microbiology and Food Safety book series (FMFS)


Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.


Lactic Acid Bacterium Modify Atmosphere Packaging Pectate Lyase Oxygen Transmission Rate Spoilage Microbe 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  • Margaret Barth
    • 1
    Email author
  • Thomas R. Hankinson
    • 2
  • Hong Zhuang
    • 3
  • Frederick Breidt
    • 4
  1. 1.Responsible SourceLake ForestUSA
  2. 2.Produce Safety Solutions, Inc.ToughkenamonUSA
  3. 3.Agricultural Research Service­USDARussell Research CenterAthensUSA
  4. 4.USDA Agricultural Research ServiceNorth Carolina State UniversityRaleighUSA

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