Surface Characteristics of Fresh Produce and their Impact on Attachment and Removal of Human Pathogens on Produce Surfaces

Fresh fruits and vegetables are an important part of a healthy diet. The consumption of these fresh foods has experienced a significant increase in recent years. However, there are also a number of foodborne illnesses associated with the consumption of fruits and vegetables contaminated by pathogenic organisms. The microbial safety of fresh produce has become a concern that may impede the further development of the produce industry. Sanitation practices that have been developed and applied seem to have limited effect against microorganisms attached to produce surfaces. Besides potential biofilm formation, the surface characteristic of the produce may have played a vital role in limiting the effectiveness of a sanitation treatment. Studies into the interactions between microorganisms, produce surface characteristics, and sanitizers will provide an insight into this complicated issue. A summary of recent investigations into the effects of produce surface topology, hydrophobicity, and other properties on the attachment and removal of bacteria is presented in this chapter. The focus is given to some newly developed methods for the quantification of produce surface characteristics.