Innovative Technologies and Process Optimization for Food Safety Risk Reduction Associated with Fresh and Fresh-Cut Leafy Green Vegetables

Objective

1. Inactivation of pathogens and prevention of cross-contamination through optimization of produce wash system design and operation; 2. Development of innovative washing processes and technologies; and 3. Prevention of pathogen proliferation in supply chain.

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Approach:
This project takes a system-based and trans-disciplinary approach to address food safety issues of leafy green vegetables. The project involves research in the fields of mechanical engineering, microbiology, post-harvest technology, and food processing. "Speciality Crop Research Initiative."

Investigators

Luo, Yaguang

Institution

USDA - Agricultural Research Service

Start date

2010

End date

2014

Funding Source

Agricultural Research Service

Project number

8042-32420-005-04-R

Accession number

420922