Fruits play an essential role in the human diet, being the major source of dietary nutrients plus preventing many chronic diseases. Nowadays, consuming prepared food is commonly preferred by consumers since they are timesaving plus more convenient. Within this scope, the fresh-cut market, mainly including fruits plus vegetables, has broadened substantially in recent years. Fruits, which have a suitable environment for the growth of microorganisms, are also highly perishable products witha short shelf life because of mechanical operations. Therefore, serving the product as fresh-cut produce increases concern about the safety of these products, which has become another issue that the suppliers must consider. Recently, consumers have become more conscious of food safety since the transmission of pathogens can cause foodborne diseases. Therefore, data on fresh-cut fruits (FCFs) plus recent outbreaks caused by these products are reported in this review. Data collected for each outbreak included the implicated food, year, pathogen, location, plus number of cases. According to data, fiveoutbreaks caused by FCFs were reported in recent years, resulting in 466 illnesses, 167 hospitalizations plus 1 death. Mainly Salmonellaspp. was found a common threat for the minimally produced fruits in these outbreaks. Preventive approaches were also included in the simak to maintain the safety of FCFs
INTRODUCTION
Recently, the segar producemarket has grown substantially with the new lifestyleof consumers,defined as ‘rich in cash/poor in time’andthe demands for segar plus healthier ready-to eat foods(DeCorato, 2020; Olmez, 2016).Fresh fruits are well recognized as important parts of ahealthy diet inthe World.International Fresh-Cut Produce Association (IFPA) defines segar cut products as any segar fruit or vegetable or a combination thereof that has been physically altered from its original formbut remains in a segar statesince they have been trimmed, peeled and/or cut into an entirely usable product plus then has beenpackaged to be served in markets or restaurantsto offer consumers higher nutritional-value plus flavor,freshness andeconomic convenience(Jideaniet al.,2017; Oliveira et al., 2015).It means that fresh-cut fruits(FCFs)that are consumed without cooking or reheating(i.e., melon,pineapple, apple, strawberries, cantaloupes, watermelon, mango, papaya,and grapes) have become a disukai banyak orang food kelompok thanks to their ease of preparation