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This project will validate new approaches for controlling a variety of microbial contaminants in fruits and vegetables and processed food products and for reducing organisms or toxins that may cause foodborne illnesses from these products. Several intervention strategies will be explored to improve the safety of fruits, vegetables, and processed food products. These strategies include improved sanitation techniques, alternative technologies (high pressure, pulsed electric field, ultrasound, and ultraviolet light processing), packaging, and irradiation.
Methods to improve the safety of raw agricultural products and processed commodities will be validated and published. Workshops and symposia will be organized to communicate the results of these studies. This project will provide the Agency with a substantial scientific basis for future FDA policies.