1. MICROBIAL FOOD SAFETY
HAZARDS & CONTROL IN
FRESH CUT INDUSTRY
Minimal process Technolog
Science & Technology
Group No1

2. Introduction

What is fresh cut product?
Fresh-cut products are fruits or vegetables that have been
trimmed,peeled and/or cut into a fully usable product, which is
subsequently packaged to offer consumers high nutrition,
convenience and flavour while maintaining freshness (IFPA 2001).

3. Safety

The safety of fresh produce can be compromised by
 Physical
hazards such as glass, dust and insects.
 Chemical hazards such as pesticides.
 Microbial hazards poor hygienic practice in the
producer.

4. WHAT IS PRODUCE SAFETY?



Safe food is free of physical and chemical
hazards or microorganisms that cause adverse
effects to human health and life.
Safety is a component of quality.
Business loss and a poor image as a result of
legal action are also serious consequences of
consuming unsafe food.

5. SAFETY CONT….

Fresh-cut products food safety requirements
• meticulous cleanliness of equipment,
employees and product
• constant monitoring of sanitizer activity
• rigid maintenance of refrigerated
temperatures
• complete integrity of packages
• strict adherence to product use by dates &
handling instructions

6. Contamination sources of fresh-cut
fruits and vegetables
Raw materials.
 Contact with contaminated processing
equipments.

Operations done by contaminated workers.
 Other wastes in the field.
 Poor packing facility
can significantly increase the risk of
contaminating produce.


7. Potential contaminators
There are five main types of human pathogens
associated with fresh produce:
 soil associated pathogenic bacteria (Clostridium botulinum, Listeria
monocytogenes)
 feces associated pathogenic bacteria (Salmonella spp., Shigella spp., E.
coli O157:H7 and others)
 pathogenic parasites- (Cryptosporidium,
Cyclospora)
 pathogenic viruses- (Hepatitis, Enterovirus).
 Protozoa-(Crystosporidium parvum)

8. 

Fresh cut vegetables &fruits are highly
perishable due to damaged & exposed tissues
and lack of protective skin.
Contamination can occurs at any point in our
food supply chain from farm to table.

9. 1
• Harvesting
2
• Washing
3
• Sorting
4
• Cutting
5
• Washing
6
• Draining
7
• Packaging
8
• Storing
9
• Transporting

10. 1.Harvesting….


During harvesting operations field personnel
may contaminate fresh fruits and vegetables
by simply touching them with an unclean hand
or knife blade.
Produce once harvested placed upon bare
soils before being placed in clean and sanitary
field containers.

12. Contamination Controlling

Instead of harvest directly on to the soil cleaned
baskets should be used
Ex:-Apple, Strawberries


Maximize time between manure(animal manure)
application and harvesting.
Ex:- Lettuce, cabbage
Harvest containers used repeatedly during a harvest
should be cleaned after each load is delivered and
prior to reuse.
If the containers are stored outside, they should be
cleaned and sanitized before being used to haul fresh
produce.

13. 2.Washing….

Wherever water comes into contact with fresh
produce, its quality dictates the potential for
pathogen contamination .

Water of inadequate quality has the potential
to be a direct source of contamination and a
vehicle for spreading localized contamination
in the field.

If pathogens survive on the produce, they may
cause foodborne illness.

14. Contamination Controlling
Washing is done in 2 stages in fresh cut
process flow.
1.Washing following harvesting.(Cleaning)
2.Washing after cutting.
In cleaning expect to minimize the microbial
population on the commodity surface
100-150 ppm chlorinated water or suitable
disinfectant should be used (Sodium or
Calcium Hypochlorite).


15. 3.Sorting….




There are basic two ways of sorting
Manual sorting Ex:- Wounded hands,filthy
nails
Mechanical sorting- Ex:-Food contact
surfaces on conveyor belts, dum tank.
Contamination can be occurred in both ways.

16. Contamination Controlling


Food contact surfaces on conveyor belts,
dump tanks etc. should be cleaned and
sanitized on a regular scheduled basis with
food contact surface approved cleaning
compounds.
A 200 parts per million sodium hypochlorite
(bleach) solution is an excellent example of a
food contact surface sanitizer.

17. 4.Cutting….

Contamination occurs via filthy choping boards,cutting utensil
etc.
Contamination Controlling
Tools and field containers must
be kept clean. Wash and sanitize
these items before each use.
Sterilization: The primary object of sterilization is to destroy the
most heat resistant pathogenic spore forming organism. ExKnives, blades etc
Rub the working space surrounding with a disinfectant Ex:- 90%
Ethanol
Hands should be cleaned with a sanitizer.

18. 5.Storing……


Storing with unclean raw materials.
Using refrigerate which are not properly work.
Contamination Controlling





Facilities used to store fresh produce should be cleaned and,
as necessary, disinfected.
When store inside refrigerator fresh produce should be kept
above the raw materials.
To inhibit microbial growth use appropriate temperatures (5
oC
to -10 oC)
Store fresh cuts with proper packing.

19. Transporting….

If any breakage happen to package while
transporting contamination can be occurred.
Contamination Controlling

Containers used to transport ready-to-eat
produce should be routinely cleaned and
sanitized.

20. Contamination controlling cont..



Equipping refrigerated transportation vehicles and
storage rooms with accurate temperature measuring
devices, preferably including a temperature recording
function
Placing fresh-cut produce products in storage facilities
and transportation vehicles in a manner that allows for
proper air circulation
Transporting and storing fresh-cut produce products in
vehicles and containers that are dedicated to carrying
food products and have been treated by a process
that is effective in destroying vegetative cells of
microorganisms of public health significance

21. Other Factors
Employee Hygiene
 Gloves, hairnets and clean smocks are should be
worn by packinghouse employees .
 Adequate bathroom facilities and handwash
stations must be provided .
 Shoe or boot cleaning stations may also be in
place to reduce the amount of field dirt and
contamination which enters the packing shed from
field operations.
 Employee training regarding sanitary food
handling practices should be done when an
employee is hired and reviewed before they begin
work each season.

22. Prevent Cross-Contamination
Cross contamination routes….



Equipment, knives, cutting boards.
Storage containers .
Raw meat, poultry, and eggs.
Prevention…..




Wearing gloves, aprons.
Worker hygine should be concerned.
materials, brushes, buckets, etc., can easily spread
microorganism,
Keep harvest containers clean to prevent crosscontamination of fresh produce

23. Wash hands thoroughly

24. 

Animal manure and human fecal matter
represent a significant source of human
pathogens. A particularly dangerous pathogen,
Escherichia coli O157:H7, Salmonella,
Cryptosporidium
Therefore, the use of biosolids and manures,
including solid manure, manure slurries must
be closely managed to limit the potential for
pathogen contamination.

25. Microorganisms from hands washed for the
recommended 20 seconds
Microorganisms from unwashed
hands after using the restroom

27. Suggestions for safety fresh cut
industry and consumption




Never add freshly prepared food to food already
on salad bars and self-service lines.
Change disposable gloves anytime the gloves
may have been contaminated or when changing
tasks.
Do not rewash packaged produce labeled “readyto-eat,” “washed,” or “triple washed.”
Establish procedures for inspecting and accepting
or rejecting incoming deliveries. Procedures
should include checking the condition of the fresh
produce and the transportation vehicles to make
sure specifications are met.

28. Suggestions cont..



good agricultural practices must be
implemented in the growing and harvesting of
fresh produce.
Provide toilets and hand washing facilities that
are equipped and maintained to enable
workers to achieve personal hygiene
requirements.
Position signs in visible places to reinforce
personal hygiene requirements and monitor
workers for their compliance with the

29. Thank you.