Food Handling Practices for Fresh-Cut Vegetables at Wet Markets and Supermarkets in Davao City, Philippines

Abstract

Fresh-cuts, either ready-to-cook (RTC) or ready-to-eat (RTE) fruits and vegetables, are becoming more popular due to consumers’ increasing demand for convenient and healthy foods. This paper aimed to document different fresh-cut vegetables available in wet markets and supermarkets in Davao City, Philippines, to differentiate fresh-cut processing practices between the two locations, and to identify some inadequacies in their practices. Overall, the fresh-cuts were available as either monotype (e.g. coconut pith, squash, and immature jackfruit) or mixed (e.g. pinakbet and chop suey). With regards to the pre- and post-cutting treatment, water was not always used since consumers were expected to wash them before cooking and/or eating. Water used for washing was also reused, which could be a source of contamination. During processing, inappropriate craft cutter blades were sometimes used in wet markets, which could lead to more produce injury that may result in more browning. Moreover, packaging was mostly used only upon purchase in the wet markets whereas supermarkets had more pre-packed options. Lastly, an evident observation was the temperature abuse (above 5°C) during storage in both locations. This poses a threat of pathogen contamination especially since visual indications of deterioration are not always obvious. Thus, interventions are recommended to educate fresh-cut processors in both wet markets and supermarkets about useful techniques in preserving the quality and safety of fresh-cut vegetables. Additional information on the degree of microbial contamination and shelf-life of these products may also aid in generating applicable food safety strategies.

Keywords: fresh-cut practices · minimal processing · vegetable crops