Advanced Technologies for Reduction of Microorganisms and Particulate Matter in Food Processing

<p>
<ol>
<li> Develop safe and efficient methods for disinfecting food processing waters, including methods for analyzing for disinfectant chemicals; </li>
<li> Reduce the need for excess chlorine or chlorine dioxide by developing new methods for sterilization or pasteurization of food surfaces e.g., poultry, potato, etc.; and </li>
<li> Reduce the microbial contamination in process fluids e.g., in poultry chillers and chiller brines, by new technologies, and systems of technologies for the removal of the contaminants.</li></ol></p>