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The goal of this project is to investigate new intervention strategies for inactivation of foodborne pathogens. We will also seek to determine the microbial ecology of foodborne pathogens when common intervention strategies are applied. Fresh or minimally processed fruits and vegetables continue to be a source of foodborne pathogens. This research will investigate non-thermal means of inactivating these pathogens to improve the overall safety of these commodities. Insights to genetic adaptation and survival to commonly used intervention strategies in fruit and vegetable processing will help determine the best means by which to apply hurdle technologies in order to inactivate pathogens.
NON-TECHNICAL SUMMARY: Escherichia coli O157:H7 and Salmonella spp. continue to plague the safety of our fresh fruits and vegetables, primarily because the food industry is lacking an effective means of inactivating these organisms. This project will seek to address these concerns by investigating application of plasma processing technologies, natural antimicrobials, and microbial ecology. Non-thermal plasma processing has the potential to be utilized as a means of inactivating pathogens on fresh fruits and vegetables while maintaining product quality; however, this technology is in its infancy and much research is still required to validate it prior to its application by the food industry. Natural antimicrobials will also be studied to determine their stability and efficacy in a produce rinse solution. These antimicrobials are gaining wider use by the food industry as consumers begin to demand more natural ingredients and food processing aids. We will seek to determine what processes affect their stability, and how their activity against foodborne pathogens can be improved. Gene expression profiles can give insights to microbial ecology and help researchers determine the best timing and application of interventions to help improve the overall safety of a food product. Through these studies, we will be able to determine how microorganisms adapt to interventions, like chlorine washes, and the best timing of interventions, such as when the cells are in distress, to improve the overall reduction of pathogens. This research will add to the scientific knowledge that is necessary to help improve the safety of fresh fruits and vegetables.
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APPROACH: Intervention strategies will be evaluated amongst E. coli O157:H7 and Salmonella enterica serovars both in vivo and vitro to determine their application in the food industry. Reduction, inhibition, or growth will be compared to non-treated controls to determine the efficacy of these interventions. Gene expression profiles will be conducted by harvesting messenger RNA from control and treated pathogens and comparing the mRNA levels to give insights to mechanisms of adaptation or bacterial stress.