|Title:||Integrated Approach to Process and Package Technologies|
|Objective:||Many food processing/storage technologies have the ability to inactivate microorganisms to varying degrees. However, the treatment intensities required can result in adverse effects on sensory properties and nutritional quality of fresh produce and other ready-to-eat (RTE) foods. |
The goal of this proposed project is to develop treatments and technologies to reduce the risk of pathogen contamination and maintain the sensory and nutritional quality of fresh and fresh-cut produce (and other RTE foods) through an integrated approach of processing and packaging technologies. First, chemical and physical intervention technologies will be developed/modified/optimized to maximize their effectiveness in inactivating common foodborne pathogens.
Secondly, the impact of effective chemical and physical intervention technologies on sensory properties, nutrients, and shelf-life will be evaluated using the intensity (time, concentration, dose, etc.) that achieves the same (3-log CFU) reduction of the pathogens.
Initial studies will concentrate on leafy green vegetables and tomatoes, foods recently documented as significant sources of foodborne illness. Furthermore, possible accumulation of chemical by-products such as trihalomethanes and furan as a result of chemical and physical interventions will be investigated. Antimicrobial packaging as a final defense against human pathogens will be developed to reduce pathogens that may grow during storage, transportation and display.
Finally, combinations of various intervention technologies with antimicrobial packaging will be evaluated for additive or synergistic inhibition of pathogens and preservation of product quality. Treatments and strategies will be developed to minimize quality deterioration. Effective intervention technologies with acceptable product characteristics will be transferred to industry to reduce outbreaks of foodborne illnesses.
|More Info:||The outbreaks of foodborne illness and the associated costs are a serious concern of the general public. Development and application of new process and package technologies as well as integrated strategies will decrease the incidence of foodborne illness, help to increase per capita consumption of fruits and vegetables, lower the number of overweight and obese Americans, and lower the associated high costs of medical care and lost productivity. Improved safety and quality will also increase the competitiveness of U.S. food products for international trade.|
|Funding Source:||United States Department of Agriculture (USDA), Agricultural Research Service (ARS)|
|Institutions:||USDA/ARS - North Atlantic Area|
Jin, Zhonglin (Tony)
|Published USDA ARS Articles|
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.
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.
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|