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Decontamination of Fruits

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Microbial Decontamination of Food

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Abstract

Fruits are well-known for being high in carbohydrates, fiber, vitamins, and minerals. As majority of these fruits are either minimally processed or consumed raw, they are more vulnerable to microbial contamination and can act as a vehicle for several foodborne pathogens such as Listeria monocytogenes, Salmonella spp., Shigella, Escherichia coli, etc. leading to outbreak of foodborne illness. Despite the fact that several traditional technologies are employed to eradicate microorganisms and improve shelf life, no technique has been reported that can guarantee food safety without compromising nutritional quality. Today, as the consumer awareness toward the consumption of fresh fruits has been increased, there is a huge demand for this produce in the market. In this context, it is necessary to discuss the technologies that can be used to decontaminate food produce effectively. This book chapter discusses about the technologies and their mechanisms of action, factors influencing their efficiency, and the challenges in fruit decontamination.

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Authors and Affiliations

  1. Department of Food Science and Technology, Kasetsart University, Bangkok, Thailand

    Anandu Chandra Khanashyam

  2. Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India

    M. Anjaly Shanker

  3. Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India

    Anjineyulu Kothakota

  4. Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India

    R. Pandiselvam

Authors
  1. Anandu Chandra Khanashyam
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  2. M. Anjaly Shanker
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  3. Anjineyulu Kothakota
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  4. R. Pandiselvam
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Editor information

Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  2. Department of Food Science and Technology, Government College for Women, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

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Khanashyam, A.C., Shanker, M.A., Kothakota, A., Pandiselvam, R. (2022). Decontamination of Fruits. In: Shah, M.A., Mir, S.A. (eds) Microbial Decontamination of Food. Springer, Singapore. https://doi.org/10.1007/978-981-19-5114-5_2

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