Improving the Microbial Safety and Quality of Locally Grown Produce in West Virginia by Adopting a Three-Step Wash Process with Antimicrobials Through Research and Extension

The goal of this proposed research and extension integrated project is to mitigate food safety risks associated with locally grown fresh produce to secure local production and distribution of fresh produce in West Virginia.The objectives of the project are to: 1) Evaluate the efficacy of commercial antimicrobials for reducing pathogen surrogate and extend the shelf life of fresh produce by a three-step wash process with antimicrobials in a local processing plant and conduct plant onsite training courses; 2)Evaluate the economic feasibility of adopting the three-step wash process by local produce growers though consumer surveys and cost-benefit analyses; 3) Expand the current produce safety (Good Agriculture Practices, Food Safety Modernization Act) training program (workshops and webinars) with the proposed three-step wash content and design outreach/extension activities to encourage small produce growers in WV to adopt the three-step wash method.