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National Agricultural Library
U.S. Department of Agriculture
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Microbiological Quality and Safety of Fresh-Cut Fruit Products

Objective

<p>Develop technology to produce high quality fresh-cut melon and tomato products with assured microbiological safety.</p>

More information

<p>Develop prototype processes and packaging systems for fresh-cut melon and tomato products. Develop technology to reduce microbiological populations on raw materials for fresh-cut processing.Develop technology to suppress outgrowth of surviving microflora and bacterial contaminants during product storage. Investigate interactions between human pathogens and natural microflora that might result in pathogen growth without visible spoilage. Integrate preservation technologies,and determine their economic feasibility and practicality.</p>

Institution
Tufts University
Start date
1999
End date
2001
Funding Source
Agricultural Research Service
Project number
1935-41420-007-04T
Categories
Bacterial Pathogens
Packaging Residues