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Blanching Validation and Verification of Vegetables

Investigators
Lee, Alvin
Institutions
Illinois Institute of Technology
Start date
2020
End date
2023
Objective
The goal of the project is to validate the blanching process (both steam and hot water) and provide verification tools for compliance to the FSMA's preventive controls for human foods. The data generated from the project will further assist in developing industry best practice guidance for validating the blanching process for vegetables and correlated with the use end-point temperature measurement and enzyme inactivation as verification of E. coli O157:H7, L. monocytogenes and Salmonella spp. inactivation.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
ILLW-2019-06911
Accession number
1022065
Categories
Escherichia coli
Salmonella