Control of persistent Salmonella enterica on foods with prior exposure to sub-lethal food production-related stresses using a hurdle concept

The primary goal of this study is to develop and validate an effective non-thermal processing technology based on the hurdle concept to reduce the presence of persistent S. enterica, and provide consumers with microbiologically safe, high-quality foods. The objectives are: 1) To quantify the impacts of prior sub-lethal stresses on the resistance of S. enterica and its surrogate E. faecium NRRL B-2354 on spring mix and almonds to gaseous chlorine dioxide or UV-C light, and their persistence on spring mix during post-treatment temperature abuse storage, and 2) To develop and validate a combined treatment of gaseous chlorine dioxide and UV-C light for inactivating pre-stressed S. enterica and its surrogate E. faecium NRRL B-2354 on spring mix and almonds.