Food Safety Concerns In Minimally Processed Foods:

Microbial Contamination:
The circumstances and factors that comprise increased opportunities for microbial contamination to enter into a food are a greater surface area and tissue damage due to the handling of the plant during processing.
-Mitigation:
-Attentive Cleanup and Sanitization: All cleaning and sanitizing structures and equipment undergo high standards in order to eliminate the presence of pathogens.
The third one is the <st>Rapid Cooling-</st>this to avoid multiplication of microbes in the processed foods.
-MAP: Utilising specific gaseous blends as the long life shelf and reduction of the microbial activity.
Irradiation – By exposing food products to irradiation sources aim at eradicating dangerous microorganisms.

Oxidative Deterioration:
The oxidation will be through air oxygen and this results to nutrient loss, loss of life and flavours, these has an adverse effect on the quality of the product as well as its shelf life.
-Countermeasures include:
-Antioxidant Additives: Antioxidants that are compounds that exist naturally or synthetically to postpone the process of oxidation.
-Controlled Atmosphere Packaging (MAP): Decreases PO _{2} within packaging to prevent oxidation.
-Controlled Atmosphere Storage: to Store products at certain temperature, rh and gas concentration inside an enclosed environment.
-Heat Treatment: Temperatures as mild as blanching of products were used in order to eliminate enzymic activities related to oxidation.

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