Abstract
Consumers are more aware of the nutritional quality of food and thus look for healthy, fresh foods that have preserved sensory attributes such as flavor, texture, appearance, and aroma. In this sense, the consumption of vegetables has grown. Associated with the growth of the market and consumption of these products, there is an increase in the incidence of food disease outbreaks due to the ingestion of vegetables contaminated by pathogenic microorganisms. Thus, decontamination of fresh vegetables is an essential operation in the food sector. For these foods, the sanitization step is considered the crucial step to control microbiological contamination. Chlorinated compounds are the main sanitizing agents used. However, there are indications that these sanitizing agents, when combined with organic matter in an initial state of decomposition, can cause the formation of by-products considered to be toxic. Thus, currently, there is an interest in studying alternative sanitizers to apply chlorinated compounds in vegetables. This chapter discusses pathogens and spoilage microorganisms of vegetables, sources of contamination, and conventional and alternative treatments of microbial decontamination.
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de São José, J.F.B., Faria-Silva, L., Lepaus, B.M. (2022). Decontamination of Vegetables. In: Shah, M.A., Mir, S.A. (eds) Microbial Decontamination of Food. Springer, Singapore. https://doi.org/10.1007/978-981-19-5114-5_3
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