Produce Degradation Pathways and Prevention

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14

Bacterial Infiltration and

Internalization in Fruits

and Vegetables

Aubrey Mendonca

Department of Food Science and Human Nutrition, Iowa State

University, Ames, IA

CONTENTS

14.1 Introduction................................................................................................ 442
14.2 Occurrence of Bacteria on Fruits And Vegetables .................................... 442
14.3 Bacterial Adhesion to Fruits and Vegetables ............................................ 443
14.3.1 Bacterial Adhesion ...................................................................... 443
14.3.2 Involvement of Bacterial Appendages........................................ 444
14.3.3 Extracellular Polysaccharides ..................................................... 445
14.4 Internalization of Bacteria in Fruits and Vegetables................................. 445
14.4.1 Factors That Facilitate Internalization........................................ 445
14.4.1.1 Natural Openings ...................................................... 445
14.4.1.2 Microbial Damage..................................................... 446
14.4.1.3 Damage by Insects and Birds ................................... 447
14.4.1.4 Physical Damage....................................................... 447
14.5 Infiltration of Bacteria in Fruits and Vegetables ....................................... 448
14.5.1 Factors Affecting Bacterial Infiltration....................................... 449
14.5.1.1 Temperature............................................................... 449
14.5.1.2 Hydrostatic Pressure ................................................. 450
14.5.1.3 Surfactants ................................................................. 451
14.5.1.4 Type of Cooling System ........................................... 451
14.5.2 Control of Bacterial Infiltration.................................................. 452
14.5.2.1 Barriers to Effective Control of Infiltration.............. 452
14.5.2.2 Prevention of Infiltration........................................... 453
14.6 Survival and Growth of Internalized Bacteria .......................................... 455
14.7 Conclusion ................................................................................................. 456
14.8 Future Research ......................................................................................... 456
References.............................................................................................................. 457