Traditional and Recent Alternatives for Controlling Bacterial Foodborne Pathogens in Fresh Horticultural Commodities—A Review

Abstract

Fresh horticultural products have proven to be an excellent source of minerals, vitamins, and functional compounds for human consumption, resulting in horticultural production evolving from a local to a worldwide condition. However, during their commercialization, there can be side effects, such as the risk of contamination of foodborne illness outbreaks caused largely by bacterial microorganisms. To reduce their incidence, there exist conventional strategies that include mainly chemical and physical methods. Some of them have already been adopted by the horticultural food industry, while others are still under investigation, such as biological control. In recent years, research about the development and application of coatings has increased. There is a growing trend to design and evaluate active formulations based on naturally and non-toxic occurring compounds with antimicrobial effects against foodborne pathogens including, among others, essential oils, plant extracts, organic acids, and chitosan. Furthermore, nanomaterial-based formulations have also been recently tested, resulting in excellent materials to control them. Nevertheless, it is paramount to assess the safety and risk of these materials associated with human consumption. In this review, the current situation of foodborne pathogens in fruit and vegetables, the traditional control methods, and the future development of coating formulations with new materials are reviewed. In addition, the overall action mechanisms of the antimicrobial coating components were briefly described.