Non-traditional Physical Methods of Microbiological Control for the Process of Preparation of Fresh Cut Vegetables

Abstract

Microbiological control methods most frequently used for the production of fresh-cut vegetables are chemical methods, which include treatments with water solutions of lactic acid, sodium hypochlorite, chlorine, chlorine dioxide, peroxyacetic acid, hydrogen peroxide, and ozone. It is also worth noting the use of modified atmosphere packaging as a physical method traditionally used to increase the shelf life of fresh-cut vegetables. However, current consumer demand to reduce the use of chemical additives to food has prompted the fresh-cut industry to investigate new methods of microbiological control capable of maintaining the organoleptic and nutritional quality of the vegetable while efficiently inhibiting the growth of microorganisms, both spoilage microorganisms and pathogens, in all the phases of the chain of production. These new methods known as nonthermal technologies include physical methods such as UV-C radiation, pulsed light, ultrasound, electrolyzed water, cold plasma, high hydrostatic pressure and electrical pulses, as well as new packaging methods, such as edible coatings and films with natural antimicrobials. Therefore, advances in the development of new physical technologies of microbiological control will allow the production of safer, nutritious, natural fresh-cut vegetables obtained by sustainable technologies. These added value products could help fresh-cut vegetables industries to obtain higher economic benefits.