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Inactivation of Pathogens on Produce by GRAS Chemicals

Investigators
Doyle, Michael
Institutions
University of Georgia
Start date
2000
End date
2002
Objective
The overall objective of this project is to develop practical, cost effective methods for reducing or inactivating pathogenic microorganisms on fresh fruits and vegetables, to reduce or eliminate E. coli O157:H7, L. monocytogenes, and Salmonella spp. on apples, oranges, lettuce and sprouts.
More information
Treatments include different concentrations of lactic acid, sodium benzoate, lactic acid plus glycerol monolaurate. Each treatment will be evaluated at different temperatures and times.
Funding Source
Center For Food Safety and Applied Nutrition
Project number
FD-U-001631-01
Categories
Escherichia coli
Listeria
Salmonella
Commodities
Produce