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<OL> <LI> Measure antimicrobial activities of a large number of naturally occurring, plant derived, food compatible, antimicrobial compounds dissolved or suspended in apple puree or tomato puree slurries; <LI>Evaluate bactericidal activities of these slurries against foodbourne pathogenic bacteria including Escherichia coli 0157:H7, Salmonella enterica, Listeria monocytogenes, and Bacillus cereus; <LI>Evaluate the physicochemical and sensory properties of films made from these apple and tomato puree slurries; <LI>Explore applications of the antimicrobial films to different food categories including fruits, vegetables, meat, poultry and rice products. </ol> The ultimate goal of this project is to develop new commercially viable technologies to formulate and manufacture antimicrobial apple and tomato based edible films.
NON-TECHNICAL SUMMARY: Food processors, producers and consumers are all increasingly concerned with the growing number of foodborne illness outbreaks caused by pathogens. The goal of this project is to improve food safety through the development of commercially viable technologies to formulate and manufacture fruit and vegetable antimicrobial films.
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APPROACH: Food processors, producers and consumers are all increasingly concerned with the growing number of foodborne illness outbreaks caused by pathogens. In an effort to combat these concerns, this study proposes to characterize the antimicrobial activity of plant derived essential oils, oil compounds, flavonoids, and other plant compounds against Escherichia coli, Salmonella enterica, Listeria monocytogenes, and Bacillus cereus in fruit and vegetable based edible films. Apple and tomato films will be used as model systems. Minimum levels of plant compounds will be incorporated into the films to achieve the necessary antimicrobial effectiveness. Novel emulsion and bilayer film systems will be developed for controlled release of antimicrobials. Physicochemical properties, including water vapor, oxygen permeability, and tensile properties, of final films will be characterized. Storage stability in terms of antimicrobial effectiveness of films and safety as food components will be evaluated at ambient and refrigerated conditions. Antimicrobial edible coatings and wrappings will be applied on meat, poultry, cereals, and precut fruit and vegetables. Quality and safety of edible films with plant antimicrobials will be evaluated on these food systems. Sensory analyses will also be performed.