ABSTRACT
Processed Vegetables ........................................................................ 107 3.7.2 Chemical Hazards............................................................................. 110 3.7.3 Microbiological Factors Affecting Shelf Life .................................. 110 3.7.4 Pathogenic Organisms ...................................................................... 111
3.8 Intervention Methods .................................................................................... 111 3.9 Physical Treatment for Minimally Processed Vegetables ............................ 112 3.10 Use of MAP in Minimally Processed Vegetables ........................................ 113
3.10.1 Lettuce .............................................................................................. 114 3.10.2 Chicory Endive ................................................................................. 114 3.10.3 Tomato .............................................................................................. 115 3.10.4 Carrot ................................................................................................ 116 3.10.5 Broccoli............................................................................................. 116 3.10.6 Cabbage ............................................................................................ 117 3.10.7 Mung Bean........................................................................................ 117 3.10.8 Artichoke .......................................................................................... 118 3.10.9 Cucumber .......................................................................................... 118
In Europe, the 1990s was a very important decade because the implementation of the Single European Market began and the “mad cow disease” (BSE) outbreak hit the European food sector. Because of the introduction of the Single Market, several novel issues regarding integration and harmonization of safety and quality procedures in food production and processing arose. BSE-one of the worst outbreaks mainly related to erroneous management-helped to upgrade the role of food safety and placed it at the very top of the political agenda in Europe (Halkier and Holm, 2006). Nowadays, consumers are faced with dilemmas on a daily basis in view of the food or food ingredients that may have been produced in distant countries or continents and not necessarily with the most transparent food supply. This globalization has resulted in enhanced food quality and safety concerns. Although some of these concerns can be true, they can also act as arguments for restricting trade (van Veen, 2005). Therefore, for the past decade, the marked increase recorded in foodborne infections has become a universal public health concern. Among the many factors that have played an important role in changing the epidemiology of microbial foodborne illnesses were (i) greater susceptibility of human population to diseases; (ii) changing life styles, adopting more adventurous eating habits (foreign cuisine); (iii) more convenience foods and less time devoted to food preparation; and (iv) emergence of recently recognized microbial pathogens and ever-evolving technologies for food production, processing, and distribution (Meng and Doyle, 2002). A hazard analysis critical control point (HACCP) system can be effective only if it is based on sound good manufacturing and hygienic practices (GMP/GHP). Consequently, it is the responsibility of the government agencies to ensure that these prerequisite programs are properly implemented before assessing HACCP implementation. HACCP aims to indentify problems before their occurrence and, if possible, establish preventive measures for their control at all stages (starting with receipt of raw materials) in productions that are critical to ensure the safety of the food. Control is primarily based on preventive actions or proactive measures, and there are corrective actions to be undertaken in case the former proves to be unsuccessful (Notermans and Veld, 1994; Arvanitoyannis, 2001).
