Mechanisms of Microbial Spoilage of Fruits and Vegetables 481
damage to the produce; and close control of temperature and humidity to suppress
pathogen development while preserving product quality. The single most important
factor is sanitation of the harvest and packing equipment and environment. The
removal of pathogen refugia such as plant detritus, and avoiding cross-contamination
vectors such as recycling wash waster, poorly designed equipment or poorly trained
personnel are the first lines of defense against spoilage microorganisms.
ACKNOWLEDGMENTS
The authors would like to thank R. Flores and Y. Karaibrahimoglu for their thoughtful
reviews of this manuscript.
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