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<p>Applied Research Objective To develop cost-effective safety measures by incorporation of sanitization practices and sensors into pre-existing steps in the produce handling, processing, packaging and distribution chain. Sanitizers will include: Ozone, chlorine dioxide, and organic acid-surfactant combinations (where appropriate). Specific sanitizers will be selected based on Process Industry Advisory Board (PIAB) feedback. For example, some sanitizers (e.g. ozone) are appropriate for use with organic produce, and others are not. However, we will address specific selections based on industry input. Products will include: Leafy vegetables (lettuce and spinach), Pathogens of concern to include: Escherichia coli 0157:H7, Salmonella enterica and Listeria monocytogenes. Produce-relevant isolates, serovars or strains of these organisms will be selected after consultation with the PIAB. Education Objective To increase the number of undergraduate and graduate students who are trained in fresh produce safety and sanitization practices for safety assurance. Potential audience/clientele: Graduate and undergraduate students, including those who might not normally take food microbiology as part of their programs. Extension Objectives:</p>
<p>1. Increase the number of personnel in the fresh- and fresh-cut fruit and vegetable industry that are trained (via hands-on activity and interactive educational materials) in how their processes may be modified to ensure safety. Potential audience/clientele: Fresh produce manufacturers including the decision makers and workers, consultants, extension agents, sanitarians, regulatory personnel. </p>
<p>2. Ensure peer interaction by inviting external experts to project meetings, and by organizing symposia at professional meetings. Evaluation Objective (Covers both Education and Extension) Integrate evaluation into the project operations in a way that helps improve project performance. (applies to both Education and Extension) Expected Outputs: Development of new and improved sanitization practices for fresh produce. Trained students knowledgeable in new sanitization technology. Industry personnel knowledgeable in produce safety and new sanitization technology. Interactive learning materials relating to sanitization technology Produce Safety Learning Facility Short courses in sanitization technology</p>
<p>NON-TECHNICAL SUMMARY:<br/> Contamination of fresh and fresh-cut fruits and vegetables is a problem that demands urgent attention. Since agricultural fields are open systems, the best conceivable practices may be compromised by unforeseen animal, bird or insect intrusion events. Therefore effective decontamination technologies must be developed to ensure that pathogenic bacteria, even when internalized, are inactivated in a cost-effective manner without sacrificing quality. Our engineering analysis shows that conventional wash treatments are ineffective because they are far too short to allow sanitizers to penetrate into microbial sites in crevices. The analysis and our previous work show that the best strategy involves using sanitizers during existing steps within the produce chain: for example, cooling, transit and other operations. Under these conditions, provided
sanitizer-biofilm contact is assured, sanitization is feasible. We will use this approach to develop cost-effective treatments for leafy vegetables (lettuce and spinach) for E. coli O157:H7 and other relevant pathogens. We will develop interactive learning experiences for students, industry and other clientele, using proven intervention methods. Instructional materials will be developed in English and Spanish by a media production team. We will establish a Produce Safety Learning Facility, where students and industry personnel may obtain hands-on experience in new practices for safety assurance. Our evaluation strategy uses a set of pre-and post-tests, and surveys. Stakeholder interaction will occur via twice-yearly project meetings and the guidance of a Process Industry Advisory Board, some of whose members plan to adopt successful practices arising from this project.
<p>APPROACH:<br/> Research: Vacuum Cooling: We will test ozone and chlorine dioxide during vacuum cooling. Fresh produce untreated or inoculated with E. coli O157:H7 will be exposed to vacuum cooling, and repressurization through introduction of gaseous sanitizer-air. Variables: sanitizer concentration,treatment time, rate of vacuum release. Produce sanitization in-transit: Samples of inoculated produce will be placed in typical transit holding crates and subjected to continuous and periodic treatment with sanitizer. Samples will be periodically tested for pathogen counts. In our pilot-scale washing treatment systems, municipal water is treated with one of several sanitizers before use on produce. Aqueous ozone and chlorine dioxide will be tested at the OSU facility. Surfactant/organic acid mixtures will be tested at ISU. Education and Extension Identify specific clientele
groups and define learning objectives for each, based on Bloom's taxonomy. Identify the audience and what each needs to know to meet the goal. Define learning objectives, which will drive the development of course materials by NMSU. Specific course modules or short courses will be offered as part of the educational strategy. By year 4, we will establish a Produce Safety Learning Facility (PSLF) at OSU wherein learners may gain hands-on experience in sanitization technology. Education Design a set of instructional experiences that train traditional and nontraditional student base. Eventually, we will consider offering courses for a wider student audience. Prepare course modules that can be incorporated into existing microbiology, engineering and technology courses in undergraduate and graduate curricula. Extension Fact sheets will be prepared for dissemination both via the web and in hard
copy form to those lacking internet access. The NMSU group will prepare high-quality materials for dissemination. In the first year, a two-day extension short course will be developed at OSU. In the second and third years, updated versions will be offered. A distance-learning course will be developed based on the short-course. Extension Objective 2. Peer interaction. Present findings in professional meetings and to publish in professional journals. Evaluation of Resident Instruction and Extension Objective: 1) Pre-testing to determine the level of knowledge. 2) post-tests for determining the influence of the program. 3) Follow-up evaluation to assess industry practice changes.
<p>PROGRESS: 2012/09 TO 2013/08<br/>Target Audience: Fresh produce industry. Manufacturers of sanitizers. Selected companies in both industries have shown an interest in working with us and beginning collaborative projects. Changes/Problems: Nothing Reported What opportunities for training and professional development has the project provided? Animations have been developed by the Learning Games Laboratory at New Mexico State University. These are being incorporated into the project website. How have the results been disseminated to communities of interest? A workshop was held at Iowa State University on January 31, 2013 to disseminate information on latest findings on produce sanitization. The Ohio State University group made presentations via video link. An Institute of Food Technologists webinar was held on Nov. 13, 2012. A presentation was made by Dr. Sastry. What
do you plan to do during the next reporting period to accomplish the goals? Continue work on sanitizers to determine best combinations for treatment. In particular, we plan to investigate the role of the presence of water on the efficacy of ozone sanitization. Work with chlorine dioxide will continue to address the tradeoffs between produce safety and quality. A second-generation vacuum-pressure ozone treatment system is in development and will be installed. Project publications and learning animations are in preparation.
<p>PROGRESS: 2011/09/01 TO 2012/08/31<br/>OUTPUTS: Presentations were made at the Conference of Food Engineering in Leesburg, VA, April 2012. Presentations made at the Annual Meeting of the Institute of Food Technologists in Las Vegas, June 2012. A short course was offered on June 12 2012 in Columbus, OH to produce industry personnel, and county agents. A presentation was made at the Ohio Association for Food Protection(OAFP) in July 2012. A presentation was made at the International Union of Food Science and Technology Congress (IUFoST) in Iguassu Falls, Brazil, August 2012. A fresh produce safety website has been developed and is in refinement http://medios.nmsu.edu/fpsi/index.html PARTICIPANTS: Iowa State University: Lester Wilson, Byron Brehm-Stecher, Aubrey Mendonca New Mexico State University: Jeanne Gleason, Amy Smith-Muise TARGET AUDIENCES: Fresh produce packers
Professionals involved in food safety County Agents Ohio Association for Food Protection Conference of Food Engineering attendees International Union of Food Science and Technology atendees. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
<p>PROGRESS: 2010/09/01 TO 2011/08/31<br/>OUTPUTS: Compared in a side by side study efficacy of a liquid sanitizer (water solution of 1% SDS and 3% levulinic acid) and a gaseous sanitizer (ozone gas 1.5 g/kg under 12.5 psi) to get in contact with contaminants internalized into different depths of capillary tubes. Glass capillary tubes of internal diameter 0.0011 m and different lengths (0.1 cm, 0.5 cm and 1 cm), were inoculated with 1 ul of E. coli k12 cell suspension and sealed from one end. For the simulation of the worst case scenario sealed tubes were fixed into a piece of styrofoam in an upside down position. The samples were immersed in a beaker containing liquid sanitizer or placed in an ozone treatment vessel for required treatment time (0.5 min - 20 min). Immediately following treatment, capillary tubes were crushed inside sterile polypropylene tubes containing
0.1% peptone water using a sterile glass rod; further dilutions were prepared and plated on TSA agar plates. Presentation of results planned for "Conference of Food Engineering", Washington DC in April, 2012. Project results on liquid vs. gaseous sanitizers were disseminated to invited industry October 27, 2011 in Columbus, Ohio. Discussions were also held with the US Army Natick Soldier Center, and a chlorine dioxide generator was acquired for further testing. Development of a fresh produce safety website is in progress. The effect of chlorine dioxide on leafy greens is being studied, with a view to optimize microbicidal efficacy against the yellowing effects of the gas. A sensor is being developed for chlorine dioxide measurement. A short course on fresh produce safety is planned before the Conference of Food Engineering 2012, to be held in Washington DC. PARTICIPANTS: Sudhir Sastry
(FABE); Ahmed Yousef (FST); Gonul Kaletunc (FST) TARGET AUDIENCES: Fresh produce industry PROJECT MODIFICATIONS: Not relevant to this project.
<p>PROGRESS: 2009/09/01 TO 2010/08/31<br/>OUTPUTS: Project results have been disseminated via project meetings, to which industry has been invited. Three meetings were held in 2010. Two of these were formal project meetings: the spring project meeting (April 13) in Columbus, Ohio, and the fall meeting (September 14) in Ames, Iowa. On November 13, a third meeting was held in Columbus to discuss the development of a new experimental setup with the produce industry. We are also developing a fresh produce safety website for further dissemination. PARTICIPANTS: Sudhir Sastry (FABE); Ahmed Yousef (FST); Gonul Kaletunc (FST) TARGET AUDIENCES: Fresh produce industry PROJECT MODIFICATIONS: Not relevant to this project.