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.