ID

FST-320NP

Authors as Published

Erika Estrada, Graduate Student, Department of Food Science & Technology, Virginia Tech; Joyce Zuchel, Research Specialist, Eastern Shore AREC, Virginia Tech; Amber Vallotton, Extension Specialist, School Plant and Environmental Sciences, Virginia Tech; and Laura K. Strawn, Assistant Professor & Extension Specialist, Department of Food Science & Technology, Eastern Shore AREC, Virginia Tech

This publication is available only in a PDF file format.

During post-harvest handling, fresh produce is often pre-cooled, rinsed or washed. When the fresh produce is warmer than the water temperature, the air spaces within the produce compress creating a vacuum effect. This vacuum effect may cause water to be drawn into the produce. The movement of water into the food matrix is referred to as infiltration. Infiltration can cause internal food contamination, if the water that is drawn into the produce is contaminated with pathogens. Even if there are subsequent washing steps targeted at cleaning the surface of the produce, these steps are not effective at eliminating pathogens inside the food matrix. Pathogen infiltration in produce commodities can pose a significant food safety risk, and may lead to possible foodborne outbreaks or recalls, especially in produce that does not go through a kill step, such as cooking, before consumption.


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Publication Date

May 30, 2019