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To help growers, packers, and shippers of fresh fruits and vegetables effective advanced agricultural and management practices should be applied to enhance the safety of fresh produce. The principal aim of processing is to reduce microbiological hazards common to the growing, harvesting, washing, storing, packing, and transporting of fruits and vegetables.
Production practices include control of water, bio- and chemical fertilizers, worker health and hygiene, field and facility sanitation, and transportation. Once the produce has gone through the steps of processing, it may be minimally processed, canned, frozen, or dried. One of the fastest-growing areas of minimal processing is fresh-cut produce, such as salads. With the new trend of eating healthier, fresh-cut produce has an important niche.
When developing food products processors must meet such major conditions as the increase of shelf-life, extreme easiness to prepare, and safety. The major breakdowns in the whole system is lack of temperature control. A potentially hazardous situation may exist if the products are not stored at refrigeration temperatures. In this connection it is necessary to use time-temperature integrators and active packaging technologies.
With respect to equipment, there have been a number of advances during the past years. Newer air dryers are being used instead of centrifugal drying. Newer cutters and peelers are available to handle the products more effectively.
One of the ways of reducing the microbial load on fresh fruits and vegetables is to treat them with an antimicrobial agent, such as chlorine or ozone.