Quantitative Methods for Food Safety and Quality in the Vegetable Industry

306 Pages·2018·5.43 MB·English

by  Fernando Pérez-Rodríguez

Food Microbiology and Food Safety
Practical Approaches
Fernando Pérez-Rodríguez 
Panagiotis Skandamis 
Vasilis Valdramidis Editors
Quantitative
Methods for Food
Safety and Quality
in the Vegetable
Industry
Food Microbiology and Food Safety
Practical Approaches
SeriesEditor:
MichaelP.Doyle
Food Microbiology and Food Safety Series
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Fernando Pe´rez-Rodr´ıguez •
Panagiotis Skandamis • Vasilis Valdramidis
Editors
Quantitative Methods
for Food Safety and Quality
in the Vegetable Industry
Editors
FernandoPe´rez-Rodr´ıguez PanagiotisSkandamis
DepartmentofFoodScience FoodScienceandHumanNutrition
andTechnology AgriculturalUniversityofAthens
InternationalCampusofExcellence Athens,Greece
intheAgriFoodSector(CeiA3)
UniversityofCordoba
Co´rdoba,Spain
VasilisValdramidis
FoodSciencesandNutrition
UniversityofMalta
Msida,Malta
FoodMicrobiologyandFoodSafety
PracticalApproaches
ISBN978-3-319-68175-7 ISBN978-3-319-68177-1 (eBook)
https://doi.org/10.1007/978-3-319-68177-1
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Contents
QuantitativeMethodsforFoodSafetyandQuality
intheVegetableIndustry........................................................ 1
FernandoPe´rez-Rodr´ıguez,PanagiotisSkandamis,
andVasilisValdramidis
QualityandSafetyManagementSystemsintheProduction
ofVegetables....................................................................... 11
SofiaG.Cuggino,AlejandraPe´rezAgostini,SandraKopp,
andRicardoNovo
RelevantPathogenicandSpoilageMicroorganismsinVegetable
Products............................................................................ 29
AbaniK.Pradhan,AbhinavMishra,andHaoPang
WaterandWastewaterUseintheFreshProduceIndustry:
FoodSafetyandEnvironmentalImplications................................ 59
MariaI.GilandAnaAllende
AdvancedOxidationProcesses(AOPs)andQuantitativeAnalysis
forDisinfectionandTreatmentofWaterintheVegetableIndustry..... 77
CristinaPablos,InmaculadaPolo,PilarFerna´ndez-Iba~nez,
FernandoPe´rez-Rodr´ıguez,andJavierMaruga´n
QualityofVegetableProducts:AssessmentofPhysical,Chemical,
andMicrobiologicalChangesinVegetableProducts
byNondestructiveMethods..................................................... 113
WenqianHuang,JiangboLi,BaohuaZhang,andShuxiangFan
QuantifyingHumanHealthRisksAssociatedwithMicrobiological
ContaminationofFreshVegetables............................................ 161
EelcoFranz
vii
viii Contents
QuantitativeApproachesforMicrobialRiskManagement
intheVegetableIndustry:Case-StudiesofApplication
ofFoodSafetyObjectivesandOtherRiskMetrics
intheVegetableIndustry........................................................ 175
Jean-ChristopheAugustinandLaurentGuillier
OptimalPackagingDesignandInnovativePackagingTechnologies
forMinimallyProcessedFreshProduce...................................... 193
A.Vermeulen,F.Devlieghere,andP.Ragaert
EnsuringFreshProduceSafetyandQualitybyUtilizingPredictive
GrowthModelsandPredictiveMicrobiologySoftwareTools............. 213
ShigenobuKoseki
QuantitativeToolsandProceduresforShelfLifeDetermination
inMinimallyProcessedFruitsandVegetables............................... 223
A.Possas,F.J.Ben´ıtez,D.Savran,N.J.Broto´ns,P.J.Rodr´ıguez,
andG.D.Posada-Izquierdo
QuantitativeMethodsforLifeCycleAssessment(LCA)Applied
totheVegetableIndustry........................................................ 255
JovitaMoreno,CristinaPablos,andJavierMaruga´n
Index................................................................................ 295
Quantitative Methods for Food Safety
and Quality in the Vegetable Industry
FernandoPe´rez-Rodr´ıguez,PanagiotisSkandamis,andVasilisValdramidis
1 Introduction
ThevegetablesectoriskeyinEUagriculture,representing13.6%ofEUagricultural
output. According to Eurostat, the price index of fresh vegetables increased by
6.8% compared to 2014 and by 2.1% if compared to the average of the previous
5 years. The sector employed 418,000 persons across the EU-27 in 2008 and
generating about one sixth of the total value added within food, beverages, and
tobacco wholesaling. These figures evidence the relevance of the vegetable
sector in the European economy, being a leading sector in the food industry.
The vegetable transformation sector has undergone an important growth in the
last decades due to higher consumption demand of fresh, natural, and easy and
convenient food products. The changes in the developed country lifestyle have
fosteredthedevelopmentofanampleandvariedrangeofminimallyprocessedand
ready-to-eat products such as freshly cut fruits, snack vegetables, seedless fruit,
easypeelers,etc.AccordingtoInternationalFresh-CutProduceAssociation(IFPA)
F.Pe´rez-Rodr´ıguez(*)
DepartmentofFoodScienceandTechnology,InternationalCampusofExcellence
intheAgriFoodSector(CeiA3),UniversityofCo´rdoba,Ed.Darwin-Anexo.
CampusRabanales,Co´rdoba,Spain
e-mail:[email protected]
P.Skandamis
FoodScienceandHumanNutrition,AgriculturalUniversityofAthens,
Athens,Greece
e-mail:[email protected]
V.Valdramidis
FoodSciencesandNutrition,UniversityofMalta,Msida,Malta
CentreforMolecularMedicineandBiobanking,UniversityofMalta,Msida,Malta
e-mail:[email protected]
©SpringerInternationalPublishingAG2018 1
F.Pe´rez-Rodr´ıguezetal.(eds.),Quantitativemethodsforfoodsafetyandquality
inthevegetableindustry,FoodMicrobiologyandFoodSafety,
https://doi.org/10.1007/978-3-319-68177-1_1
2 F.Pe´rez-Rodr´ıguezetal.
“these products are defined as any fresh fruit or vegetable or combination thereof
physically altered from its original form, but remaining in a fresh state.” These
producescanbetrimmed,peeled,washedandcut,andthenbaggedorprepackaged
to offer consumers healthy products, convenience, and value while maintaining
freshness.
A higher processing and handling level is usually associated with a higher
probability of contamination. This together with the fact that vegetables are not
submitted to any lethal treatment makes these products of special concern for
industry and governments. A recent study conducted in Europe on consumption
trends of fresh-cut vegetables demonstrated that shelf life and food safety are
relevant factors in orienting consumer choices (Baselice et al. 2017). Indeed, the
positivefiguresshownbythefresh-cutsectorcouldbealsorelatedtotheadvances
inproductinnovationandfoodqualityandsafety,whicharegenerallyappreciated
byconsumers.
In this food safety context, of prime concern to the vegetable sector, the
quantitative methods are proposed as key for developing more efficient risk man-
agement strategies, facilitating a safer food production. Quantitative methods can
enhancetransparence,consistency,andinterpretabilityofthefoodsafetyoutcomes,
providingabetterbasisforsupportingdecisions.Thedevelopmentofspecifictools
enabling quantitative and systems approaches to address food safety and quality
issues may assist the industry to deal with an increasingly competitive market,
wherefoodsafetyattributesarewellvaluedbyconsumers.Predictivemicrobiology
and quantitative risk assessment are paradigmatic examples of how quantitative
approaches can be incorporated in the food safety assurance systems at industrial
andgovernmentallevelstoprotectandimprovepublichealth.Inaddition,theuse
ofquantitativedataandmethodsinfoodanalyses,shelflifedetermination,process
optimization,orenvironmentalimpactassessmentcanprovidewithreliabletoolsto
enhancefoodsafetyandqualityenablingarapidresponsetofoodqualityproblems
while making best use of the available resources in the industry (time, workers,
budget,etc.).Thepresentbookprovideswithadetailedreviewofthoseinnovative
andquantitativemethodsthatareofrelevantapplicationforfoodsafetyandquality
inthevegetablesector,describingmethodologiesandpotentialusesandpresenting
practicalexamples.
2 Aspects on Food Safety and Quality of Vegetable
Products
Chapter “Quantitative Methods for Food Safety and Quality in the Vegetable
Industry” by Cuggino et al. provides a brief introduction to the quality and safety
assurance systems in the vegetable sector, defining the main concepts and
presenting the international framework for food safety and quality. The chapter
also describes the main components of the quality management systems such as