Chapter 7 : Microbiological Issues Associated with Fruits, Vegetables, Nuts, and Grains

Abstract:

Concerted efforts of scientists to enhance food productivity and nutrition are important to mitigate hunger and malnutrition. At the same time, it is essential that crops be microbiologically safe. This chapter addresses various microbiological issues associated with several types of agricultural crops, including fruits, vegetables, nuts, and grains. One common attribute of such crops is that they are primarily grown in open fields, where sources of microbial contamination may be difficult to control. Hence, the microbiological profile of a crop will vary by the plant type, the region in which it is grown, and the management and processing practices applied to it. To systematically address this topic, this chapter first provides a short description of the food groups discussed. After reviewing some of the major microbial groups associated with each crop group, the chapter addresses (i) quality and safety repercussions associated with microbial contamination of these food groups; (ii) sources of contamination; (iii) detection of contamination; (iv) interventions available to reduce microbial contamination, including physical, chemical, biological, and hurdle treatments; and (v) quantitative microbial risk assessment. Over the past decade, considerable research has been directed toward understanding and mitigating spoilage and pathogen risks associated with these crops, which should lead to extended shelf lives and reduced risk of illnesses associated with these plant-based foods.