Fresh produce processing--an industry perspective

Fresh produce processing is a new, emerging industry offering nutritious, convenient products with fresh-like qualities. Since the method of preservation involves refrigeration without blanching, the challenge for produce processors is to provide a safe product with extended shelf life. Sanitary guidelines must be developed to encompass both processing plants and employees. Microbiological parameters should be established within which the processor must operate to ensure safety during distribution of these products to consumers. Processing yields must be improved for sustained growth of the industry. Better waste management must be implemented for compliance with state and federal environmental standards. Research is needed in the area of packaged product quality. Specifically, gas evolution, surface discolorations, and pest infestation problems must be addressed for these products to remain competitive in the marketplace. Educational programs are needed to combat complacency among employees concerning temperature abuse during transportation, wholesale and retail storage.