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A Non-Thermal Method to Enhance Safety of Fresh Produce

Investigators
Hung, Yen-Con
Institutions
University of Georgia
Start date
2000
End date
2000
Objective
The overall objective of this project is to develop intervention methods and technologies other than cooking that can be used by consumers in the home and by operators of food service facilities. The study will focus on "High Oxidation Potential" (HOP) water to wash fruits and vegetables.
Funding Source
Center For Food Safety and Applied Nutrition
Project number
FD-U-001638-01
Categories
Food Preparation and Handling