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Inactivation of Pathogens on Produce by GRAS Chemicals


The overall objective of this project is to develop practical, cost effective methods for reducing or inactivating pathogenic microorganisms on fresh fruits and vegetables, to reduce or eliminate E. coli O157:H7, L. monocytogenes, and Salmonella spp. on apples, oranges, lettuce and sprouts.

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Treatments include different concentrations of lactic acid, sodium benzoate, lactic acid plus glycerol monolaurate. Each treatment will be evaluated at different temperatures and times.

Doyle, Michael
University of Georgia
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