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.
Blanching Validation and Verification of Vegetables
Objective
Investigators
Lee, Alvin
Institution
Illinois Institute of Technology
Start date
2020
End date
2023
Funding Source
Project number
ILLW-2019-06911
Accession number
1022065
Categories