|Title:||Integrated Approach to Process and Package Technologies|
|Objective:||To determine sensory, nutritional and/or product quality impacts of efficacious food processing interventions and combinations of interventions. To develop antimicrobial packaging-based treatments for controlling pathogens. To identify compounds of potential concern formed by novel non-thermal food processing interventions. To develop/optimize treatment processes and combinations to control pathogens and to minimize loss of product quality and value.|
Approach: An integrated approach to enhance microbial safety while maintaining product quality will be adopted by combining efficacious treatments and processes with antimicrobial packaging. Current antimicrobial treatments, processes, and intervention technologies that have been demonstrated to be effective in inactivating human pathogens will be modified and evaluated to confirm their effectiveness in obtaining a minimum 3 log CFU/g reduction of E. coli O157:H7 and Salmonella spp. on fresh and fresh-cut produce (mainly leafy green vegetables and tomatoes). Novel intervention technologies with higher efficacy of pathogen reduction will be developed and optimized. The impact of efficacious chemical and physical intervention technologies on sensory properties, nutrients, and shelf-life will be determined using the intensity (time, concentration, dose, etc.) that achieves a 3-log CFU/g reduction of the pathogens. In addition, new antibrowning/antimicrobial formulas will be developed to minimize risk of L. monocytogenes contamination during processing of cut fruit while inhibiting tissue browning. Furthermore, accumulation of chemical by-products as a result of chemical sanitizers and physical interventions will be investigated. Antimicrobial packaging as the final defense against human pathogens will be developed for a variety of food products (fresh-cut produce, meats, etc.) to reduce or control the re-growth of surviving pathogens during storage. Finally, combinations of efficacious intervention technologies with antimicrobial packaging will be evaluated for additive or synergistic inhibition of pathogens and preservation of product quality. Strategies and treatments will be developed to minimize adverse effects of intervention technologies and antimicrobial packaging on product quality. By combining efficacious intervention technologies and treatments with antimicrobial packaging, a 5-log reduction of common pathogens may be achieved. Intervention technologies either alone or in combination with antimicrobial packaging will be transferred to industry to enhance microbial safety of commercial food products.
|Funding Source:||United States Department of Agriculture (USDA), Agricultural Research Service (ARS)|
|Institutions:||USDA/ARS - North Atlantic Area|
Jin, Zhonglin (Tony)
|Project Reports:||2013 Annual Report|
2012 Annual Report
2011 Annual Report
ARS (NP 108):
Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after UV-C processing
Sampedro F, Fan X.
Innov Food Sci Emerg Technol. 2014 Feb 16. [Epub ahead of print]
Effect of combination of ultraviolet light and hydrogen peroxide on inactivation of Escherichia coli O157:H7, native microbial loads, and quality of button mushrooms
Guan W, Fan X, Yan R.
Food Control. 2013 Dec;34(2):554-9.
Full text available in the NAL Digital Collections.
Inactivation of natural microflora and Listeria innocua on raw whole shrimp by ozonated water, antimicrobial coatings, and cryogenic freezing
Guo M, Yang R, Antenucci R, Mills B, Cassidy JM, Scullen OJ, Sites JE, Rajkowski KT, Sommers CH, Jin ZT .
Food Control. 2013 Nov;34(1):24-30.
Effects of Antimicrobial Coatings and Cryogenic Freezing on Survival and Growth of Listeria innocua on Frozen Ready-to-Eat Shrimp during Thawing
Guo M, Jin TZ, Scullen OJ, Sommers CH.
J Food Sci. 2013 Aug;78(8):M1195-200.
Efficacy of integrated treatment of UV light and low dose gamma irradiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes
Mukhopadhyay S, Ukuku DO, Fan X, Juneja VK .
J Food Sci. 2013 Jul;78(7):M1049-56.
Efficacy of integrated treatment of UV light and low-dose gamma irradiation on inactivation of Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes
Mukhopadhyay S, Ukuku D, Fan X, Juneja VK.
J Food Sci. 2013 Jul;78(7):M1049-56.
Development of antimicrobial coatings for improving the microbiological safety and quality of shell eggs
Jin TZ, Gurtler JB, Li SQ.
J Food Prot. 2013 May;76(5):779-85.
Inactivation of Salmonella enterica serovar Typhimurium and quality maintenance of cherry tomatoes treated with gaseous essential oils
Yun J, Fan X, Li X.
J Food Sci. 2013 Mar;78(3):M458-64.
Development of chlorine dioxide releasing film and its application in decontaminating fresh produce
Ray S, Jin T, Fan X, Liu L, Yam KL.
J Food Sci. 2013 Feb;78(2):M276-84.
Combined osmodehydration and high pressure processing on the enzyme stability and antioxidant capacity of a grapefruit jam
Igual M, Sampedro F, Martinez-Navarrete, Fan X.
J Food Eng. 2013 Feb;114(4):514-21.
Full text available in the NAL Digital Collections.
Growth and quality of soybean sprouts (Glycine max L. Merrill) as affected by gamma irradiation
Yun J, Li X, Fan X, Li W, Jiang Y.
Radiat Phys Chem. 2013 Jan;82:106-11.
Antimicrobial activity of allyl isothiocyanate used to coat biodegradable composite films as affected by storage and handling conditions
Li W, Liu L, Jin TZ.
J Food Prot. 2012 Dec;75(12):2234-7.
Inactivation of Listeria innocua, Salmonella Typhimurium, and Escherichia coli O157:H7 on surface and stem scar areas of tomatoes using in-package ozonation
Fan X, Sokorai KJ, Engemann J, Gurtler JB, Liu Y.
J Food Prot. 2012 Sep;75(9):1611-8.
Quality of Gamma Ray-irradiated Iceberg Lettuce and Treatments to Minimize Irradiation-induced Disorders
Fan X, Sokorai KJ, Niemira BA, Mills RS, Zhen MY.
HortScience. 2012 Aug;47(8):1108-12.
Inactivation of salmonella on tomato stem scars by edible chitosan and organic acid coatings
Jin T, Gurtler JB.
J Food Prot. 2012 Aug;75(8):1368-72.
Effect of gamma irradiation on microbial load, physicochemical and sensory characteristics of soybeans (Glycine max L. Merrill)
Yun J, Li X, Fan X, Tang Y, Xiao Y, Wan S.
Radiat Phys Chem. 2012 Aug;81(8):1198-202.
Quality of fresh-cut Iceberg lettuce and spinach irradiated at doses up to 4 kGy
Fan X, Guan W, Sokorai KJB.
Radiat Phys Chem. 2012 Aug;81(8):1071-5.
Survival and growth of Salmonella enterica serovar enteritidis in membrane-processed liquid egg white with pH, temperature, and storage conditions as controlling factors
Mukhopadhyay S, Ukuku D, Phillips JG, Juneja VK.
J Food Prot. 2012 Jul;75(7):1219-26.
Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O(2) active packaging in comparison with low O(2) packaging
Li WL, Li XH, Fan X, Tang Y, Yun J.
Food Sci Technol Int. 2012 Jun;18(3):197-205.
Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate
Chen W, Jin TZ, Gurtler JB, Geveke DJ, Fan X.
Int J Food Microbiol. 2012 Apr 16;155(3):165-70.
Antibacterial activities of magnesium oxide (MgO) nanoparticles against foodborne pathogens
Jin T, He Y.
J Nanopart Res. 2011 Dec;13(12):6877-85.
The effects of integrated treatment of UV light and low dose gamma radiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes - (Abstract Only)
Mukhopadhyay, S., Ukuku, D.O., Fratamico, P.M. 2012. The effects of integrated treatment of UV light and low dose gamma radiation on Escherichia coli O157:H7 and Salmonella enterica on grape tomatoes [abstract]. International Association for Food Protection, July 22-25, 2012, Providence, Rhode Island. 1:1.
Food irradiation: research and technology, preface - (Book / Chapter)
Accepted Publication (23-Feb-12)
Influence of pH, temperature and storage condition on survival and growth of Salmonella Enteritidis in membrane processed liquid egg white - (Abstract Only)
Mukhopadhyay, S., Phillips, J.G., Ukuku, D.O. 2012. Influence of pH, temperature and storage condition on survival and growth of Salmonella Enteritidis in membrane processed liquid egg white [abstract]. International Food Technology Meeting Abstracts. IFT Annual Meeting. June 25-28, 2012, Las Vegas, NV. 1:1.
Ionizing radiation - (Book / Chapter)
Fan, X. 2012. Ionizing radiation. V. Gomez-Lopez (ed.) Decontamination of fresh and minimally processed produce. Wiley-Blackwell Publishing. Ames, IA. Book Chapter. 379-405.
Radiation chemistry of major food components - (Book / Chapter)
Fan, X. 2012. Radiation chemistry of major food components. Book Chapter. 75-98. In: Fan, X and Sommers, C.H. (eds.): Food Irradiation: Research and Technology, 2nd Edition. Willy-Blackwell, West Sussex, United Kingdom. 446 pp.
|Food Safety Categories:||Food and Feed Handling and Processing|
Sanitation and Pathogen Control
Contaminants and Contamination
Government Policy and Regulations
|Farm-to-Table categories:||Food processing|
|Return to Search Results|