Microbial Safety of Tropical Fruits

Abstract

There are approximately 140 million tons of over 3,000 types of tropical fruits produced annually worldwide. Tropical fruits, once unfamiliar and rare to the temperate market, are now gaining widespread acceptance. Tropical fruits are found in a variety of forms, including whole, fresh cut, dried, juice blends, frozen, pulp, and nectars in markets around the world. Documented outbreaks of foodborne disease associated with tropical fruits have occurred. Norovirus and Salmonella are the leading viral and bacterial pathogens, respectively, documented to have caused outbreaks of infections associated with consumption of tropical fruits. Sources of contamination of tropical fruit have been identified in the production environment and postharvest handling, primarily related to sanitation issues. Limited data exist on the specific route of transmission from these sources. Research on the microbial safety of tropical fruits is minimal; with the growing market for tropical fruit expected to increase by 33% in 2010 this research area needs to be addressed. The aim of this review is to discuss the foodborne pathogen outbreaks associated tropical fruit consumption, research previously completed on pathogen behavior on tropical fruits, preventive strategies for pathogen contamination, and research needs.

Keywords:

• coconut
• mango
• norovirus
• papaya
• Salmonella, and Shigella

ACKNOWLEDGEMENTS

We are thankful for the editing skills of Drs. Benjamin Chapman, North Carolina State University and Edgardo Etxeberria, University of Florida.