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Ensuring the Microbiological Safety of Fresh Apple Products


<p>Develop information on modes of contamination of fresh apples by Escherichia coli O157:H7 and effective means of decontamination required for preparation and implementation of HACCP plans to ensure production of safe fresh apple products.</p>

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<p>Perform fieldstudies to obtain information concerning pre- and postharvest sources of contamination of fresh apples by E. coli O157:H7. Investigate potential associations between fungal decay and growth of E. coli O157:H7. Identify conditions permitting E.coli O157:H7 infiltration into apple tissue. Determine extent to which biofilm formation and other surface conditions limit the efficacy of antimicrobial treatments, and characterize the chemical nature of such adhesive forces.Develop effective treatments to overcome factors limiting the efficacy of anti-microbial agents, and integrate such treatments into practical decontamination processes for fresh and fresh-cut apples and cider production.Develop generic HACCP plan for productio of safe fresh apple products based on hazards and critical control points identified in the preceding research.</p>

Fett, William
Tufts University
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