1. Selected Techniques to Decontaminate Minimally Processed Vegetables

  1. Rajeev Bhat2,
  2. Abd Karim Alias2 and
  3. Gopinadhan Paliyath3
  1. Vicente M. Gómez-López

Published Online: 16 JAN 2012

DOI: 10.1002/9781119962045.ch1

Progress in Food Preservation

Progress in Food Preservation

How to Cite

Gómez-López, V. M. (2012) Selected Techniques to Decontaminate Minimally Processed Vegetables, in Progress in Food Preservation (eds R. Bhat, A. Karim Alias and G. Paliyath), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781119962045.ch1

Editor Information

  1. 2

    Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia

  2. 3

    Department of Plant Agriculture, University of Guelph, Guelph, Canada

Author Information

  1. Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela

Publication History

  1. Published Online: 16 JAN 2012
  2. Published Print: 10 FEB 2012

ISBN Information

Print ISBN: 9780470655856

Online ISBN: 9781119962045



  • electrolysed oxidizing water;
  • low-temperature blanching;
  • minimal processing;
  • novel decontamination agents;
  • novel decontamination techniques;
  • ozone;
  • pulsed light;
  • UV light


Production of minimally processed vegetables entails a big challenge. The product should be stable, fresh-looking and safe. Cutting and/or peeling accelerate physiological degradation and expose inner tissues to contamination, decreasing produce shelf life and increasing the risk of foodborne pathogen growth. Use of decontamination techniques to control microbial populations is limited because they must be mild enough to avoid impairing sensory characteristics of the product. As a consequence, novel decontamination techniques and decontaminating agents are being tested to cope with the challenge posed by this kind of product. This chapter addresses some novel developments and chemicals potentially useful to prolong the shelf life of minimally processed vegetables, namely continuous UV light, pulsed light, electrolysed oxidizing water, ozone and low temperature blanching. It defines every technique or decontaminant, and then focuses on the effects on microbial population, produce physiology, sensory quality and nutritional consequences, if known.