An Innovative Chlorine Dioxide Technology to Protect Fresh Produce From Decay and Foodborne Microbial Contamination

Objective 1. Determine critical points where decay and foodborne microbial contamination occur in the postharvest handling and marketing of fresh citrus, tomatoes, strawberries and blueberries (two large fruits and two small berries important to Florida horticulture) under Florida processing conditions to optimize postharvest sanitation and to safely extend the shelf life of Florida produce. Objective 2. Develop and evaluate applications of a potent sanitizer, chlorine dioxide, under commercial packaging and transport conditions that can include unplanned changes in temperature and humidity, in collaboration with packers and shippers to determine how to best deploy the sanitizer. Objective 3. Provide assistance to industry for incorporation of chlorine dioxide decontamination technology into their processing systems.