Quality and Safety of Fresh-cut Vegetables and Fruits

(1) 1. Evaluate methods of sampling and measuring flavor and nutrition of fresh-cut products to facilitate comparison to traditional shelf life factors. (2) 2. Develop new strategies to improve and maintain inherent fresh-cut product quality and nutrition. (3) 4. Determine critical factors in controlled inoculation studies with human pathogens and surrogates that influence the outcome of quantitative microbial risk assessments.