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Innovative Technologies and Process Optimization for Food Safety Risk Reduction Associated with Fresh and Fresh-Cut Leafy Green Vegetables

Investigators
Luo, Yaguang
Institutions
USDA - Agricultural Research Service
Start date
2010
End date
2014
Objective
1. Inactivation of pathogens and prevention of cross-contamination through optimization of produce wash system design and operation; 2. Development of innovative washing processes and technologies; and 3. Prevention of pathogen proliferation in supply chain.
More information
Approach: This project takes a system-based and trans-disciplinary approach to address food safety issues of leafy green vegetables. The project involves research in the fields of mechanical engineering, microbiology, post-harvest technology, and food processing. "Speciality Crop Research Initiative."
Funding Source
Agricultural Research Service
Project source
View this project
Project number
8042-32420-005-04-R
Accession number
420922
Categories
Food Defense and Integrity
Risk Assessment, Management, and Communication
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Prevention and Control