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Microbiological Spoilage of Fruits and Vegetables

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Compendium of the Microbiological Spoilage of Foods and Beverages

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

Consumption of fruit and vegetable products has dramatically increased in the United States by more than 30% during the past few decades. It is also estimated that about 20% of all fruits and vegetables produced is lost each year due to spoilage. The focus of this chapter is to provide a general background on microbiological spoilage of fruit and vegetable products that are organized in three categories: fresh whole fruits and vegetables, fresh-cut fruits and vegetables, and fermented or acidified vegetable products. This chapter will address characteristics of spoilage microorganisms associated with each of these fruit and vegetable categories including spoilage mechanisms, spoilage defects, prevention and control of spoilage, and methods for detecting spoilage microorganisms.

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  1. Responsible Source, 350 Berkshire Drive, 60045, Lake Forest, IL, USA

    Margaret Barth

  2. Produce Safety Solutions, Inc., 1120 Newark Road, 19374, Toughkenamon, PA, USA

    Thomas R. Hankinson

  3. Agricultural Research Service­USDA, Russell Research Center, 950 College Station Road, 30605, Athens, GA, USA

    Hong Zhuang

  4. USDA Agricultural Research Service, North Carolina State University, 322 Shaub Hall, Box 7624, 27603, Raleigh, NC, USA

    Frederick Breidt

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    William H. Sperber

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    Michael P. Doyle

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Barth, M., Hankinson, T.R., Zhuang, H., Breidt, F. (2009). Microbiological Spoilage of Fruits and Vegetables. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_6

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