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Integration of Multiple Interventions to Enhance Microbial Safety, Quality, and Shelf-life of Foods

Investigators
Mukhopadhyay, Sudarsan; Jin, Zhonglin (Tony); Fan, Xuetong
Institutions
USDA - Agricultural Research Service
Start date
2016
End date
2021
Objective

This project will focus on the integration of effective intervention technologies and treatments to enhance microbial safety of fresh fruits and vegetables with a holistic approach addressing major elements (safety, quality, and shelf-life), necessary for the implementation of technologies. The ultimate goal is to reduce the risk of foodborne illnesses associated with consumption of fresh produce, while maintaining acceptable food quality and shelf-life. Specific objectives of the research program are: Objective 1 - Develop and optimize single intervention technologies to reduce pathogen populations, maintain quality, and extend shelf-life of foods. Sub-objective 1.1. Develop and optimize aerosolizing technology and pulsed light to reduce pathogen populations, maintain sensorial and nutritional quality, and extend shelf-life of fresh produce. Sub-objective 1.2. Develop new antimicrobial packaging/coating-based technologies by incorporating natural, modified and novel materials to inactivate foodborne pathogens on fresh produce. Objective 2 - Determine the synergistic/additive effectiveness of combining non-thermal processing, antimicrobial packaging and effective chemical interventions utilizing information generated from the first objective.

Funding Source
Agricultural Research Service
ARS (NP108)
Project source
View this project
Project number
8072-41000-101-00D
Accession number
430393
Categories
Bacterial Pathogens
Risk Assessment, Management, and Communication
Packaging Residues