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AGREEMENT INIFAP-NATIONAL MANGO BOARDAgreement • July 27th, 2018
Mexico is one of the main mango exporters to the USA sending 65.6% of the total volume representing around 57.5 million boxes by year. With a few exceptions, the USA requires quarantine hot water treatment (QHWT) to control fruit fly larvae. This QHWT consists of treating the fruit with hot water at 115°F for 65 to 110 min, depending on the fruit size. If this treatment is applied according to the protocol, it does not cause any damage to mango fruit. However, during the packing process the fruit may be susceptible to contaminate, especially in the QHWT, where there is no application of disinfectants because the high temperatures deactivate them. It is speculated that growth of some pathogens and their damage to mango fruit may be due to deficiencies in the water used for QHWT and hydrocooling. In fact, fresh mango consumption has been pointed as a cause of outbreaks of foodborne diseases, even with fruit coming from certificated packinghouses. It demonstrates that something is failing
