Cooling, a Cornerstone for Produce Quality, Shelf Life, and Microbial Safety

Postharvest cooling is a critical pillar of fresh produce preservation. However, the ways in which different cooling methods shape the microbial communities associated with fresh produce remain largely unexplored. This opinion paper synthesizes the mechanisms by which postharvest cooling technologies influence the microbial quality and safety of fresh produce and proposes a framework to guide food safety risk assessment of different cooling options. Each cooling technology creates distinct temperature, pressure, moisture, and water-contact conditions that interact with produce physiology and microbial behavior. The effects of these conditions on microbial survival and growth, cross-contamination, and pathogen internalization provide the foundation for understanding how cooling technologies influence postharvest microbial risk. Finally, the identify key priorities for future applied research will support the development of cooling strategies that better balance cooling efficiency with microbial safety while preserving product quality, extending shelf life, and reducing food loss.