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Antimicrobial Surface Treatments to Improve Food Quality & Safety


The objective of the collaboration is to yield a commercially viable, patentable technology to treat select foods with natural, organic powdered antimicrobial treatments that possess acceptable sensory properties. <P>
The novel formulations should be effective against foodborne pathogenic bacteria such as E. coli O157:H7, Salmonella enterica, and Listeria monocytogenes. Ideally, the novel formulations would also be effective against spoilage organisms, including fungi.

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APPROACH: The approach will include the thorough investigation which could result in proprietary and effective antimicrobial treatments. The treatment possibilities include: Powdered plant treatments. Possible freeze-dried plant powders to be tested include: fruit and vegetable extracts, pomaces, skins, proteins, herbs, seed extracts, powdered fruit and vegetable films, etc., and essential oils incorporated in powdered fruits and vegetables edible films. Possible spray-dried, and fluidized-bed dried microencapsulated powders include active antibacterial and antioxidant agents such as plant essential oils, oil compounds, flavonoids and other phenolic extracts enrobed in maltodextrin and other biopolymers.

McHugh, Tara
USDA - Agricultural Research Service
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