|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)
|Pending USDA ARS Publications (NP 108):|
|Published USDA ARS Articles|
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.
|Publications:||View related publications.|
|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|
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