Mini review: Antimicrobial strategies in the production of fresh-cut lettuce products

As the consumer attitudes shift to healthier, low caloric value as well as to convenience products, the demand for whole and fresh-cut produce has proportionally increased over the last decade [19, 53, 55]. Together with the grown market, an increased number of outbreaks associated with fresh-cut produce brought the necessity to deal with microbial decontamination methods of the fresh-cut lettuce products. Between 1994 and 2011, more than twenty alerts have been notified through the RASFF portal of the EU regarding hazardous pathogenic microorganisms associated with fresh lettuce. Most frequently involved pathogens are Salmonella serotypes followed by Campylobacter spp. and Norovirus genotypes. Additionally, Listeria monocytogenes, E. coliO157:H7 and Shigellasonnei were reported as sources of outbreaks. The microbial load of naturally occurring spoilage or even pathogenic microorganisms associated with these products may belong to a broad diversity depending on the production hygiene, storage conditions and on the fact whether whole or fresh-cut vegetables are considered [1].