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The objective of this cooperative research is to facilitate evaluation of new designs and operations of refrigerated retail display cases as part of a series of food safety technologies and interventions.
Approach:
A range of temperature control sequence options and shelf modifications will be used to evaluate growth of E. coli in packaged fresh-cut leafy greens, produce quality, and shelf-life. Non-pathogenic E. coli will be inoculated onto fresh leafy green produce or cut/shredded then inoculated. The product will be packaged, treated with modified atmosphere, subjected to simulated storage/transport, and placed in refrigerated retail display conditions for evaluation of E. coli survival. Cells of E. coli will be recovered from produce and quantified using standard plating or enrichment procedures.