Safety and shelf life of minimally processed fruits and vegetables: Advances in packaging, AI monitoring, and consumer practices

Abstract

Consumer demand for convenient, fresh-like, and minimally processed foods has increased substantially in recent years fuelled by rumours, fear of additives and distrust in processed foods. Although minimally processed fruits and vegetables (MPFV) retain most of the nutritional and sensory qualities of fresh produce, they are susceptible to microbial growth due to the absence of a thermal or kill processing step. This article provides an overview of the major safety challenges associated with MPFV and explores emerging technological solutions to mitigate these risks. Key topics include microbial and environmental hazards across production, post-harvest and processing stages. Innovations in smart and active packaging, artificial intelligence (AI) applications for quality monitoring and shelf life prediction are described, together with the importance of consumer education in improving food safety outcomes. By integrating technological innovation with informed consumer practices, the food industry could better ensure the microbiological safety, and sustainability of MPFV products.