QUAFETY

COMPREHENSIVE APPROACH TO ENHANCE QUALITY AND SAFETY OF READY TO EAT FRESH PRODUCTS

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 Obiettivo del progetto (Objective)

'This proposal aims to improve safety and quality of RTE fresh produce throughout the whole chain by developing new predictive and probabilistic models and decision-making tools, by exploring rapid and non-destructive methods for quality evaluation and prediction, and by experimenting novel technologies, in order to quantify and manage spoilage and pathogen microorganisms, minimize risks to consumers, and preserve quality. Objectives of the proposal will be reached through the realization of 9 WPs. WP1 will develop diagnostic kits to predict quality and safety of raw material and final product. WP2 will develop process control aids based on non-destructive and rapid evaluation. WP3 will develop decision support tools in very critical points of processing chain. WP4 will investigate innovative processes to improve quality and safety of fresh-cut products. Technological innovations will go through implementation and demonstration in WP5 and through an economic evaluation approach in WP6. Results will represent valuable information in order to re-visit and improve good practice procedures or, to define a more efficient management system for quality and safety (in WP7). Finally results will be disseminated to potential users in WP8, while WP9 will consist of the management of the consortium. The participants are 14, of 7 Countries including 6 SMEs, 2 public research Institutes and 6 Universities, assorted in terms of scientific and technological expertise. The presence of SME will ensure the exploitation of the results directly and indirectly. Potential impacts of the results of this project may be related to the increase of scientific evidences about safety and quality, expansion of consumer awareness, increase of the innovation capacity of the industry strengthening its competitiveness, provision of scientific evidences to the EC and other health authorities (also for campaigns for healthy nutrition), and a reference point to mass media.'

Introduzione (Teaser)

Fresh-cut fruit and vegetables are rapidly gaining in popularity across Europe. A research project is addressing the risk of foodborne diseases associated with the consumption of this ready-to-eat (RTE) food category.

Descrizione progetto (Article)

The preparation of RTE fresh produce is missing one important step: treatment that reduces the final microbial count. This represents an underestimated public health risk, with high possibility that some products carry pathogenic bacteria or other contaminants. Another factor for consideration has to do with quality attributes such as appearance, texture, flavour, and nutritional value.

Supported by EU funding, the 'Comprehensive approach to enhance quality and safety of ready to eat fresh products' (http://www.quafety.eu/ (QUAFETY)) project tackles these challenges. With the overall goal of improving on safety and quality of such produce, the project is considering both industry and consumers in its development of useful kits and tools.

Work has been divided across nine areas, six of which cover diagnostic kits, process control aids, decision support tools, innovative processes, technological innovations, economic evaluation. Final results will inform the development of a more efficient quality and safety management system for dissemination to potential users. The consortium is made up of 14 partners from seven countries and includes small businesses, public research institutes and universities.

Various studies related to the detection of pathogens have resulted in an optimised protocol for extracting bacterial DNA from vegetables. The results are important for the development of diagnostic kits.

Another achievement lies in the development of process control tools for non-destructive and rapid evaluation. Work in this area involved identifying nutritional and functional markers for processing and storage conditions.

The project team has made progress in the development of tools supporting critical points in the fresh-cut processing chain. Studies investigated various factors that may affect the quality of fresh-cut produce such as melons, rocket leaves, and fruit salads. Findings relate to suitable cultivars, cutting size, atmosphere, packaging and respiration rate.

In other work, QUAFETY explored different innovative processes for improving quality and safety of final product. Related findings highlight the benefits of alternative methods for water treatment and product disinfection, and thermal decontamination for controlling and reducing microbial growth during storage. Scientists also developed a hands-off watermelon cutting concept that has been confirmed experimentally.

Results to date have been disseminated to potential users through websites, seminars, courses, conferences and papers. QUAFETY's evolving programme of food quality and safety reinforcement throughout the fresh produce RTE supply chain promises improved industry practices and happier, healthier consumers.