MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES |
| |
Authors: | RE BRACKETT |
| |
Affiliation: | Department of Food Science and Technology University of Georgia Experiment, GA 30212 |
| |
Abstract: | Microbiology is an important factor in the quality of minimally processed fruits and vegetables. Type of food, temperature, humidity, and use of modified atmosphere or low dose irradiation can influence the microecology of a food. Changes in the microbial ecology can likewise influence the ultimate safety and overall quality of fruits and vegetables. Therefore, food scientists must consider the microbiological consequences of all practices involved in production, processing, and delivery of these products. |
| |
Keywords: | |
|
|