ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Effects of post-processing handling and packaging on microbial populations

Devon Zagory

Postharvest Biology and Technology Vol: 15 Issue: 3 Pages: 313-321

1999

บทคัดย่อ

The type of produce, process conditions, and prior temperature management will all affect the mix of microorganisms found on fresh produce. Normally, fresh produce will be covered by a complex mix of bacteria, fungi and yeasts that are characteristic of that fruit or vegetable. For example, carrots typically have large numbers of Lactobacillus and other lactic acid bacteria while apples may have relatively large numbers of yeasts. Which of these microorganisms will come to dominate the population will be a function of the make-up of the original population on the product in the field, distribution time, distribution temperature and the atmosphere within the package. Another chief determinant of microbial populations will be the physiological condition of the product. Factors that injure or weaken the plant tissues may be expected to encourage microbial growth while conditions that maintain the physiological integrity of the tissues may be expected to discourage microbial growth. Each of these factors can be expected to affect the make-up of the microbial population in characteristic ways but always constrained by the initial condition of original population makeup. This paper describes which microorganisms are favored by given conditions in order to develop a concept of microbial management designed to favor desirable microbes at the expense of undesirable ones. Particular emphasis will be placed on the effects of modified atmospheres on microorganisms, especially human pathogens.