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Blanching Validation and Verification of Vegetables


The goal of the project is to validate the blanching process (both steam and hot water) and provide verification tools for compliance to the FSMA's preventive controls for human foods. The data generated from the project will further assist in developing industry best practice guidance for validating the blanching process for vegetables and correlated with the use end-point temperature measurement and enzyme inactivation as verification of E. coli O157:H7, L. monocytogenes and Salmonella spp. inactivation.

Lee, Alvin
Illinois Institute of Technology
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