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FOOD SAFETY, WASTE MINIMIZATION, AND VALUE ENHANCEMENT OF FERMENTED AND LIGHTLY PROCESSED VEGETABLES

Investigators
McFeeters, Rufus
Institutions
USDA - Agricultural Research Service
Start date
2003
End date
2004
Objective
(1) To develop methods to prevent growth of pathogenic and spoilage microorganisms in minimally preserved, brined, and fresh-cut refrigerated vegetables. (2) To develop methods for the fermentation/acidification/ minimal processing/restructuring of vegetables that will result in improved product quality and reduction in chloride and organic wastes. (3) To increase efficiency and competitiveness in the bulk preservation of U.S. grown vegetables such as cucumbers, cabbage, peppers, sweetpotatoes, etc.
Funding Source
Agricultural Research Service
Project source
View this project
Project number
6645-41420-003-00D
Accession number
407078
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Commodities
Produce