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We propose that effective decontamination treatments will be those that remove or inactivate pathogenic bacteria at protected locations on the produce surface. This research will determine the role of stomata, damaged tissue, waxy cuticle, and applied waxes and oils in protecting pathogenic bacteria from removal or inactivation on plant surfaces.
In recent years fresh produce has been involved in numerous disease outbreaks. Currently there is no effective intervention step that will remove or inactivate pathogenic bacteria that may be on the surface of fresh produce. Our previous research indicates that pathogenic bacteria can enter plant tissue stomata, cracks in the waxy cuticle, and damaged tissue. At these sites they are protected from the effects of aqueous chlorine solutions. Bacteria not removed by an initial wash may be coated with wax or oil when the produce is prepared for distribution. After this point, the effect of washing by consumers or food service establishments on pathogen levels is unknown. Strategies for defeating these protective mechanisms will be evaluated. Such strategies will involve application of sanitizing agents containing food grade solvents or surfactants that may penetrate to protected sites and provide an effective decontamination treatment. Results of this research will provide basic information necessary for the commercial development of fresh produce decontamination treatments.