Open AccessROLE OF MICROORGANISMS IN POST-HARVEST LOSS OF AGRICULTURAL PRODUCTS: A REVIEW
Author(s) -
Naresh Singh Bist,
Pratibha Bist
Publication year - 2020
Publication title -
sustainability in food and agriculture
Language(s) - English
Resource type - Journals
ISSN - 2716-6716
DOI - 10.26480/sfna.01.2021.01.04
Subject(s) - agriculture , postharvest , penicillium , food spoilage , microorganism , fusarium , mycotoxin , biology , contamination , human health , food science , microbiology and biotechnology , toxicology , bacteria , ecology , horticulture , environmental health , medicine , genetics
The measurable quantitative (weight or volume) and qualitative (changed physical condition or characteristics) loss of agricultural products after harvest is considered as a post-harvest loss. Microbiological postharvest loss is one of the major types of postharvest loss and it refers to losses caused by microorganisms like moulds, yeasts, and bacteria. Microorganisms have a cosmopolitan distribution in the terrestrial ecosystem and are responsible for the contamination of agricultural products. Poor post-harvest management of agricultural products makes them susceptible to microbial contamination. Different genera of fungi, bacteria, protista even viruses are responsible for spoilage of food agricultural products rendering them unsuitable for consumption. Some microorganisms like Aspergillus, Penicillium, and Fusarium expel or produce mycotoxins on food material which is detrimental to human health. Thus, appropriate control measures should be applied to minimize microbial post-harvest loss for not only reducing risk to human health but also obtaining sustainable food security.