Traditional and Recent Alternatives for Controlling Bacterial Foodborne Pathogens in Fresh Horticultural Commodities—A Review

Round 1

Reviewer 1 Report

Comments and Suggestions for Authors

The title is not explanatory. Readers cannot get idea what this article is focused. Abstract need to be impoved.

Introduction could be improved with discussing all the available novel technologies to inactivate microorganism. I would suggest starting with section 2 as introduction and going deeper.

Following topics need to discuss: I did little search and found the following articles which I thinks is relevent and should be discussed. 

Effect of ultrasound alone and synergistic effect with others

“Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics”

“Effect of Multi-Mode Thermosonication on the Microbial Inhibition and Quality Retention of Strawberry Clear Juice during Storage at Varied Temperatures”

“Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on microbial loads, wettability, and postharvest storage quality”

“Individual and combined effects of electrolyzed water and ultrasound treatment on microbial decontamination and shelf life extension of fruits and vegetables: A review of potential mechanisms”

Emerging techniques

“Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries”

“Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating”

L428: the following article would fit here “Critical Assessment of Mycotoxins in Beverages and Their Control Measures”

The following articles should be discussed in nano particle coating section

“Chitosan hydrochloride-gum Arabic-passion fruit seed oil nanoparticle edible coating to control fungal infection and maintain quality parameters of strawberries”

“Combined sterilizing effects of nano-ZnO and ultraviolet on convenient vegetable dishes”

“Organic nanoparticles incorporated starch/carboxymethylcellulose multifunctional coating film for efficient preservation of perishable products”

“Cassava Starch-Based Multifunctional Coating Incorporated with Zinc Oxide Nanoparticle to Enhance the Shelf Life of Passion Fruit”

Figure 1: should include more details: for example kinds polysaccharides/antimicrobials/antioxidants/nanoparticles etc. So the readers should get a clear idea of different brances.

Figure 2 and 3 need to be improved. Right now it does not provide valuable information.

For section 5, please provide a visual figure for better overview the process.

Section 4: Lots of research going on regarding pullulan based film. Please indicate how pullulan can be adopted here.

“Emerging trends in pullulan-based antimicrobial systems for various applications”

“Pullulan based films: Unveiling its multifaceted versatility for sustainability”

“Pullulan-Based Films in ‘Polysaccharide Based Films for Food Packaging: Fundamentals, Properties and Applications’ ”

How the development can be done, author may provide some examples.

There is a new topic called intelligent coating. I request authors to discuss this in the manuscript

“Active and Intelligent Antimicrobial Coating Systems”

“Active and intelligent packaging for reducing postharvest losses of fruits and vegetables”

What are the challenges? How these challanges can be overcome?

While overviewing each topic, please summerize its strength and limitations. 

Comments on the Quality of English Language

After substantial improving, the manuscript would benefit from a professional English editing. 

Author Response

Reviewer 1
1. The title is not explanatory. Readers cannot get idea what this article is focused. Abstract need
to be impoved.
Response. The title was rewritten according to the main objectives of this literature review. The
final title proposed is the following:
‘Traditional and Recent Alternatives for Controlling Bacterial Foodborne Pathogens in Fresh
Horticultural Commodities − A Review’
The abstract was reviewed and some other parts were added.
2. Introduction could be improved with discussing all the available novel technologies to inactivate
microorganism. I would suggest starting with section 2 as introduction and going deeper.
Response. The information given in the introductory section is important. In this section we are
presenting the research problem and why the topic in of interest. In the sections below, it has
been explained different methods for controlling foodborne bacteria.
3. Following topics need to discuss: I did little search and found the following articles which I thinks
is relevent and should be discussed.
Response. Please keep in mind that this review was centered only in bacterial food pathogens
and on fresh horticultural commodities. Some of the suggested literature is focused on
processed food such as juices, nectars etc. This category does not enter neither within the fresh
horticultural products nor in the foodborne pathogens. However, those references addressed to
the two subjects pointed out before were reviewed and included.
Among these:
-Ahmed, S.; Akther, S.; Shamiul Alam, S.M.; Ahiduzzaman, Md.; Nahidul Islam, Md.; Shofiul Azam,
Md. Individual and combined effects of electrolyzed water and ultrasound treatment on microbial
decontamination and shelf life extension of fruits and vegetables: A review of potential
mechanisms. J. Food Process Preserv. 2022, 46,e16765.
-Feng, Y.; Suo, K.; Zhang, Y.; Yang, Z.; Zhou, C.; Shi, L.; Chen, W.; Wang, J.; Wang, C.; Zheng,
Y. Ultrasound synergistic slightly acidic electrolyzed water treatment of grapes: Impacts on
microbial loads, wettability, and postharvest storage quality. Ultrason. Sonochem. 2024, 103,
10675.
-Jin, T.Z.; Yu, Y.; Gurtler, J.B. Effects of pulsed electric field processing on microbial survival,
quality change and nutritional characteristics of blueberries. LWT - Food Sci.Technol. 2017, 77,
517e524.
4. The following article would fit here “Critical Assessment of Mycotoxins in Beverages and Their
Control Measures
Response. Please keep in mind that the mycotoxins does not enter within the subject of bacterial
foodborne pathogens, since the production of mycotoxins are due to fungal pathogens. In addition,
the subject of beverages do not enter within the objective of this review which is centered on fresh
horticultural commodities.
5. The following articles should be discussed in nanoparticle coating section
Response. Same argument is given than in number 3. The references to be reviewed do not
enter within the subject of this review and do not consider bacterial foodborne pathogens. In
addition, plenty and updated references were consulted to develop this section.
6. Figure 1: should include more details: for example kind
polysaccharides/antimicrobials/antioxidants/nanoparticles etc. So the readers should get a clear
idea of different brances.
Response. Figure 1 was reedited.
2
7. Figures 2 and 3 need to be improved. Right now it does not provide valuable information.
Response. Figures 2 and 3 were merged into Figure 2 and it was improved.
8. For section 5, please provide a visual figure for better overview the process.
Response. The objective of this literature review was not going deeper to the mode of action of
each of the methods used for controlling the foodborne bacteria. It would be difficult to give a
figure since the mode of action to control the foodborne pathogens include endless mechanisms.
9. Section 4: Lots of research going on regarding pullulan based film. Please indicate how pullulan
can be adopted here.
Response. An additional paragraph was added with information of this kind.
10. There is a new topic called intelligent coating. I request authors to discuss this in the
manuscript
Response. Within those sections that include the subject of coating constantly has been
referenced and discussed information about intelligent or active coatings. However, an additional
paragraph was included to clear this
11. Comments on the Quality of English Language. After substantial improving, the manuscript
would benefit from a professional English editing.
Response. Before sending the paper, it was reviewed by an English editor; however, a second
one was carried out.

Author Response File: Author Response.pdf

Reviewer 2 Report

Comments and Suggestions for Authors

Please find attached

Comments for author File: Comments.pdf

Author Response

Reviewer 2
1.2. Occurrence of Foodborne Pathogens in Horticultural Commodities
This section should include a deeper discussion supported by recent statistical data on foodborne
infections and contamination rates. Fungal and viral pathogens should also be mentioned.
Response. Another paragraph with updated statistical data was included. Also, a second
paragraph with basic information of viral pathogens and parasites was added. To our knowledge
fungal pathogens are not considered as foodborne pathogens.
Please keep in mind that the objective of this review was addressed only to bacterial foodborne
pathogens, thus, we decided to rewrite the title of this review as follows:
‘Traditional and Recent Alternatives for Controlling Bacterial Foodborne Pathogens in Fresh
Horticultural Commodities − A Review’
2. Control of Foodborne Pathogens in Horticultural Commodities during Postharvest Biological
control strategies should be described in detail rather than just listed in the table.
Response. In this case, it was decided to include another section labelled as 2.3.Biological
Control Strategies. Antagonistic microorganisms and natural products derivatives.
Here, we have given a brief introduction on the subject and another table (Table 3) was included,
integrating various examples of Biological control.
3. Coatings for Foodborne Pathogens
The discussion on nanotechnology-based coatings should be further expanded to address
regulatory/safety concerns and real-world applications.
Response. An additional section was included labelled as 3.2. Nanotechnology-based coatings:
regulatory and safety concerns
4. Conclusions and Outlook
Please complete this section by including a critical discussion of the limitations and challenges in
implementing these technologies at a commercial scale, along with suggestions for future
research directions.
Response. This section was rewritten more clearly.
Formal remarks:
Line 126: the molecular formula of calcium hypochlorite is Ca(ClO)2
Response. Correction was done
Line 138: A pH of 6 is not considered basic.
Response. The sentence was rewritten.
Lines 238-240: The phrase “Authors should discuss….” doesn't seem to fit.
Response. Correction was done. The paragraph was deleted.
Line 259: FO meaning?
Response. The word was ‘For’. Correction was done
Table 3, page 14 first line: Allyl isothiocyanate (AIT), nisin, 2 %, acetic acid, 2 % lactic acid, and
2 % levulinic acid, don't belong in the essential oils category; should be moved.
Response. Correction was done. The information was moved in the same table, but to the section
of ‘Plant extracts’
Line 384: Mechanisms of action is a more common phrasing than "action mechanisms”
2
Response. Suggestion was followed
References
The paper includes an extensive list of references. However, some sources appear outdated
(before2010). A stronger emphasis on recent studies (past five years) would improve the review’s
relevance.
Response. On this revised version the new references included were the most recent published
including years from 2017 to 2025. Also, in Table 1 references from 2004 to 2012 were omitted.

Author Response File: Author Response.pdf

Reviewer 3 Report

Comments and Suggestions for Authors

I read the manuscript 'Traditional and Recent Alternatives for Controlling Bacterial Foodborne Pathogens in Fresh Horticultural Commodities − A Review', taking up the challenge of reviewing a technologies for foodborne pathogens in fruit and vegetables control. The introduction is not so long but sufficient, the background of the studies is well described. 

I have some suggestions to improve your manuscript.

There is no mention about fumigation, and it is a great method using concentrations of essential oils at a level imperceptible to consumers, while limiting the development of microorganisms.

Edible coating protects the product from microbiological contamination, but what will protect this edible coating from the contamination? This is probably the biggest problem to overcome on the way to truly edible packaging. Please present methods/ways that will allow progress towards eliminating this problem.

It's easy to imagine covering an apple or a pear with edible packaging. What about much more irregular vegetables, like lettuce or other leaves? And what about the ready-made mixes of chopped vegetables that you mention in the introduction - what modern security methods are used here?

Overall, the paper is well written, pleasant to read, and provides a very comprehensive literature review.

Author Response

Reviewer 3

 

1. There is no mention about fumigation, and it is a great method using concentrations of essential oils at a level imperceptible to consumers, while limiting the development of microorganisms.

 

Response. The term ‘fumigation’ is rather used to control insects. Although information of essential oils has already been included in the section of coatings, an additional paragraph was included to cover this type of control in the section of 2.3 Biological Control Strategies.

 

2. Edible coating protects the product from microbiological contamination, but what will protect this edible coating from the contamination? This is probably the biggest problem to overcome on the way to truly edible packaging. Please present methods/ways that will allow progress towards eliminating this problem.

 

Response. Small additional information on this subject was added in the section of 3.1. Functions and Materials for Coating Formulations

 

3. It's easy to imagine covering an apple or a pear with edible packaging. What about much more irregular vegetables, like lettuce or other leaves? And what about the ready-made mixes of chopped vegetables that you mention in the introduction - what modern security methods are used here?

 

Response. To date the control of foodborne pathogens, include the combination of various methods, this is to ensure that the minimum o null count of bacteria can be present. On the other side, currently, there exists different methods to apply the coating to ensure that the formulation cover the whole product. A small paragraph was added in the text.

Author Response File: Author Response.pdf

Round 2

Reviewer 2 Report

Comments and Suggestions for Authors

Thank you for the additions. I find the manuscript suitable for publication. However, I kindly ask you to consider the following comments:

Abstract, line 19: "fres" - please correct the typo 

Lines 164-171: Please standardise the molecular formula of hypochlorous acid (it appears in three different forms)

Author Response

Reviewer 1

1. Abstract, line 19: "fres" - please correct the typo Response. The word was corrected.

2. Lines 164-171: Please standardize the molecular formula of hypochlorous acid (it appears in three different forms).

Response. The molecule formula was standardized.

Author Response File: Author Response.pdf