The future era in fruit microbiology connotes the ad- vent of fully automatized packaging, detection, and status analyzers that would ensure stringent regula- tions to minimize losses by spoilage and transmission
of foodborne human pathogens. The development of new techniques of film coatings for fresh produce involving the use of yeasts and lysozyme combina- tions to fight against rot-causing microbes keeps the fruits fresh for longer periods or the advent of trans- genic fruits which act as vehicles for various dis- eases such as cancer, Hepatitis, etc. have revolution- ized the very idea of consuming fruits. Consumption of cranberry juice was observed to prevent recur- rent urinary-tract infections in women (Stapleton, 1999; Henig and Leahy 2000; Howell, 2002). Bacte- riocins have been long noticed as potential inhibitors or cidal agents against sensitive microorganisms un- der certain conditions, but these in foods may cause moderate antimicrobial activity followed by micro- bial growth, which may indicate development of resistance, application of inadequate quantities of bacteriocin, or its inability to find all cell microen- vironments to inactivate the target microorganism. The potential for commercial use of bacteriocins may be enhanced when they are used in multihurdle preservation systems. The use of robots for faster in- spection and screening of produce during processing enlarges the horizons for instant food inspection, while with the use of DNA-based techniques, the whole scenario of conventional isolation and cumber- some identification protocols has speeded up to rapid enumeration of very low infective dose pathogens, with even the detection of presence of several uncul- tivatable microbes. The future techniques presently available as research trials would not only detect the microbes but also eradicate them or the toxic chemi- cals produced by using tiny molecule/protein-coated computer chips. Thus, future scenario holds the pos- sibilities of better product shelf life and little risk regarding the consumption of fresh fruits or their pro- cessed products.
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