MICROBIAL DYNAMICS OF PROCESSES FRUITS AND VEGETABLE
Any products like fruits, vegetables, plant and plants products including leaves, roots, bulbs, and tubes are the most perishable foods in the world markets. This review paper is aimed to describes and investigate the prevalence and distribution of commonly occurred pathogens in the processes fruits and vegetables. These products have high nutritional value that attract, support and enhance the microbial growth in addition to both intrinsic and extrinsic factors that can hinder or increase the microbial distribution in the foods like carbohydrates, protein. In conclusion, bacteria are the most copious microbes that extremely found in these food products that other fungi and protozoa. So, therefore, it needs some adjustment and consideration like managing physical, chemical and microbial parameters to control and overcome the distribution o f these microbes in the food products that can decrease the yield and may result economic loose.[Full Text Article]
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