BUAH DAN SAYUR OLAHAN SECARA MINIMALIS

Abstract

Minimally processed fruits and vegetables are fresh and ready-to-use products, which have been undergone some preservation and processing methods, include: micro flora removal/desinfectation, removal of water content, modified atmosphere packaging and chilling storage. Natural origin microorganisms are the main concern regarding food safety aspect, as well as possibility of cross contamination during handling and processing, to and from raw material, personnel and machinery and equipments. The advantage of the minimally processing products in one side, bring about a consequences of hygienic condition throughout the process in another hand, followed by the strictly control of temperature during the storage and distribution.