Strategies for microbial decontamination of fresh blueberries and derived products
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Fecha
2020
Autores
Pérez-Lavalle, Liliana
Carrasco, Elena
Valero, Antonio
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Editor
MDPI
Resumen
Increasing consumption of blueberries is associated with appreciation of their organoleptic
properties together with their multiple health benefits. The increasing number of outbreaks caused
by pathogenic microorganisms associated with their consumption in the fresh state and the rapid
spoilage of this product which is mainly caused by moulds, has led to the development and evaluation
of alternatives that help mitigate this problem. This article presents di erent strategies ranging
from chemical, physical and biological technologies to combined methods applied for microbial
decontamination of fresh blueberries and derived products. Sanitizers such as peracetic acid (PAA),
ozone (O3), and electrolyzed water (EOW), and physical technologies such as pulsed light (PL)
and cold plasma (CP) are potential alternatives to the use of traditional chlorine. Likewise, high
hydrostatic pressure (HHP) or pulsed electrical fields (PEF) successfully achieve microbial reductions
in derivative products. A combination of methods at moderate intensities or levels is a promising
strategy to increase microbial decontamination with a minimal impact on product quality.
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Palabras clave
blueberry, Processed fruits, Non-thermal technologies, Chemical strategies, Physical strategies, Biological strategies, Microbial decontamination, Quality and safety