Fresh-Cut Produce: Comparasion Between Sanitation And Production Methods: Organic Versus Conventional

Organic Premiums of U.S. Fresh Produce by

Listeria monocytogenes, biofilm formation and fresh cut produce

The risk of pathogen contamination and growth is one of the main safety concerns associated with fresh-cut produce, as highlighted by the increasing number of produce-linked foodborne outbreaks in recent years. The pathogens of major concern in freshcut produce are Listeria monocytogenes, pathogenic Escherichia coli, and Salmonella spp. Listeria monocytogenes is able to grow and multiply in veg...

Enzymatic browning and its control in fresh-cut produce

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling and processing degrades the sensory properties and nutritional value and discourages consumer purchase of fresh-cut products. Consequently, enzymatic browning results in significant economic losses for the fresh produce industry. This paper discusses the biochemistry of enzymatic browning, and focuses on ...

Genotype Environment Interaction between Organic and Conventional Dairy Production

Due to genotype by environment interaction (GxE), conventional bulls might not be suitable for organic production circumstances. Therefore, lactation records from Holstein cows on organic and conventional farms were used to estimate the magnitude of GxE between organic and conventional production circumstances. GxE was quantified by estimating the genetic correlations between production traits ...

Microbiology of organic and conventionally grown fresh produce

Fresh produce is a generalized term for a group of farm-produced crops, including fruits and vegetables. Organic agriculture has been on the rise and attracting the attention of the food production sector, since it uses eco-agricultural principles that are ostensibly environmentally-friendly and provides products potentially free from the residues of agrochemicals. Organic farming practices suc...