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

Non-Technical Summary: Food-borne illness outbreaks associated with leafy green vegetables have severely impacted public health, consumer confidence, the produce industry's economic well-being, and attainment of national nutritional goals. Currently, no processing technology eliminates human pathogens without compromising quality. Industry critically needs tools to reduce pathogen levels and prevent cross-contamination during fresh-cut processing, and prevent pathogen proliferation in the supply chain. This project addresses these needs using a systems-based, action-driven, multiple-hurdle approach. Our trans-disciplinary project comprises five main objectives: 1) optimize produce wash systems to improve sanitizer efficacy and prevent cross-contamination during washing and cutting; 2) develop innovative washing processes using ultrasound, surfactants, and sanitizers to more effectively inactivate pathogens; 3) reduce pathogen proliferation by improving retail cold display; 4) disseminate information to end users and facilitate technology adoption; and 5) evaluate economic, social, and environmental impacts, including reduced water, energy, and chlorine consumption. This project uses an integrated system-based approach to fresh-cut processing and retail display, considering both food safety and quality. Key features include pathogen inoculation to emulate realistic field contamination, a dedicated semi-commercial pilot plant simulating commercial fresh-cut washing/cutting, and new retail cold-display technology. Industry support is evident through active input in proposal development, and significant in-kind commitments, including commercial-facility access. Ongoing industry consultation will ensure practical and cost-effective solutions, hastening adoption. Expected significant reductions in pathogen contamination will reduce food-borne illness, restore consumer confidence in leafy greens, promote sustained industry growth, and, in the long term, improve public health by increasing fresh produce consumption. <P> 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 field of mechanic engineering, microbiological, post-harvest technology, food processing, and economics. Regular consultations with a stake-holder advisory panel will guarantee relevance to current and future industry practice, and lead to development of systems compatible with different procedures and equipment currently in use.