ABSTRACT
Fresh vegetables have always been an important food group in the diet. Consumers have become more aware of the importance of these products in maintaining health due to public information campaigns, such as “Five-a-Day for Better Health” by the National Cancer Institute. Raw vegetables are capable of supporting the growth of almost any type of microorganism due to their high water activity, neutral pH, and nutrient content. Careful and minimal handling during harvest, proper culling of damaged produce, cleanliness of equipment and facilities, postharvest treatments, packaging and proper storage are techniques that can be employed to reduce spoilage and maintain fruits and vegetables in top physiological condition. Sanitation and quality of fresh produce can be affected by harvesting at the proper time and the maintenance and cleanliness of well-designed harvest equipment. Washing could involve just water or include a sanitizer like chlorine, which is ineffective when organic materials build up in recycled wash water.
