Food Safety Research Information Office
Title:Intervention Technologies for Minimally Processed Foods
Objective:1. Develop new effective chemical and physical decontamination interventions for produce and/or improve the performance of current interventions such as gas-phase antimicrobials and cold plasma. Develop protocols for implementing interventions within a multi-step approach that improves decontamination efficacy, retains product quality and/or enhances the efficiency and practicality of the effective interventions.
    a. Develop and optimize gas-phase antimicrobial treatments and precision thermal treatments.

    b. Develop and optimize cold plasma and irradiation as non-thermal antimicrobial treatments.

2. Understand ecological factors that influence treatment decontamination efficacy, including interaction of human pathogens with native microorganisms and behavioral factors such as attachment, internalization and biofilm formation. Use this information to develop and evaluate biological-based intervention strategies for pathogen reduction while maintaining product quality.

3. Develop and evaluate process models, including economic analysis models, in order to identify barriers to commercialization and to facilitate technology transfer and commercial adoption of interventions and intervention combinations.

More Info:
Approach:
As part of this project, new and/or improved antimicrobial intervention technologies will be developed and optimized, focusing on chemical and non-thermal physical interventions. Physical and chemical treatments include the use of hot water pasteurization, gaseous chlorine dioxide, cold plasma, hydrogen peroxide vapor, and ionizing radiation alone or in combination. The microbial ecology of human pathogens on the surfaces of commodities, including attachment, biofilm formation and internalization, can alter the efficacy of the intervention. Research to better understand this aspect of pathogen biology, as well as interactions with native microflora including spoilage organisms, will be used in an iterative approach; this data will assist in the development and optimization of intervention strategies, including microbial antagonist-based biological controls. Initial studies will concentrate on high-risk produce commodities, such as leafy greens and tomatoes, and will also focus on additional products identified as contributing to foodborne illnesses. Intervention strategies will be examined for their effects on product quality and shelf-life. To facilitate industry implementation of promising treatments and treatment combinations, engineering process models and economic models will be developed to identify key barriers to commercialization during scale-up. This information will guide research efforts to address the most important aspects of successful implementation. Effective, cost-efficient intervention technologies will be transferred to industry to reduce the risk of produce-related outbreaks of foodborne illness.
Funding Source:United States Department of Agriculture (USDA), Agricultural Research Service (ARS)
Type:Appropriated
Start Date:2010
End Date:2015
Project Number:1935-41420-018-00
Accession Number:420735
Institutions:USDA/ARS - North Atlantic Area
Investigators:Annous, Bassam
Niemira, Brendan
Sites, Joseph
Project Reports:2013 Annual Report
2012 Annual Report
2011 Annual Report
Published Journal
Articles USDA
ARS (NP 108):
Effects of temperature and storage time on resting populations of Escherichia coli 0157:H7 and Pseudomonas flurorescens in vitro
Olanya OM, Ukuku DO, Niemira BA.
Food Control. 2014 May;39:128-34.
Influence of modified atmosphere and varying time in storage on the irradiation sensitivity of Salmonella on sliced roma tomatoes
Niemira BA, Boyd G .
Radiat Phys Chem. 2013 Sep;90:120-4.
Commercial thermal process for inactivating Salmonella Poona on surfaces of whole fresh cantaloupes
Annous BA, Burke AM, Sites JE, Phillips JG.
J Food Prot. 2013 Mar;76(3):420-8.
Efficacy of Pseudomonas fluorescens for biocontrol of Escherichia coli O157:H7 on spinach
Olanya MO, Ukuku DO, Annous BA, Niemira BA, Sommers CH.
J Food Agr Environ. 2013;11(2):86-91.
Effects of media on recovery of Escherichia coli 0157:H7 and Pseudomonas fluorescens from spinach
Olanya OM, Annous BA, Niemira BA, Ukuku DO, Sommers CH.
J Food Saf. 2012 Nov 26;32(4):492-501.
High-pressure inactivation of human norovirus virus-like particles provides evidence that the capsid of human norovirus is highly pressure resistant
Lou F, Huang P, Neetoo H, Gurtler JB, Niemira BA, Chen H, Jiang X, Li J.
Appl Environ Microbiol. 2012 Aug;78(15):5320-7.
Antimicrobial activity of oregano oil on iceberg lettuce with different attachment conditions
Gündüz GT, Niemira BA, Gönül SA, Karapinar M.
J Food Sci. 2012 Jul;77(7):M421-5.
Cold plasma reduction of Salmonella and Escherichia coli O157:H7 on almonds using ambient pressure gases
Niemira BA.
J Food Sci. 2012 Mar;77(3):M171-5.
Non-Journal Publications:
Advanced technologies for detection and elimination of bacterial pathogens - (Book / Chapter)
Accepted Publication (10-Aug-13)
Decontamination of foods by cold plasma - (Book / Chapter)
Accepted Publication (10-Aug-13)
Sterilant gas disinfection of fruits and vegetables - (Abstract Only)
Annous, B.A. 2013. Sterilant gas disinfection of fruits and vegetables. Meeting Abstract., IAFP Annual meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1.
Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E. 2013. Hot water surface pasteurization for inactivating Salmonella on surfaces of mature green tomatoes. Meeting Abstract.IAFP Annual Meeting, Charlotte, NC., July 28-31, 2013., Volume 1, Page 1
Thermal and non-thermal surface treatments of fresh cantaloupes and other melons for inactivating human pathogens - (Abstract Only)
Annous, B.A. 2013. Thermal and non-thermal surface treatments of fresh cantaloupes and other melons for inactivating human pathogens. Meeting Abstract., IFT Annual Meeting, Chicago, IL, July 13-16, 2013., Volume 1, page 1.
Prospects for biocontrol of foodborne pathogens on leafy greens with Pseudomonas fluorescens - (Abstract Only)
Olanya, O.M., Niemira, B.A., Ukuku, D.O., Annous, B.A., Sommers, C.H. 2013. Prospects for biocontrol of foodborne pathogens on leafy greens with Pseudomonas fluorescens. Meeting Abstract., 2nd International Conference and Exhibition on Nutritional Science and Therapy., July 15-17, 2013., Philadelphia, PA. Volume 3(4):Page 69.
Decontaminating fresh and fresh-cut produce utilizing cholorine dioxide gas - (Abstract Only)
Annous, B.A. 2013. Decontaminating fresh and fresh-cut produce utilizing cholorine dioxide gas. Meeting Abstract., Institute of Food Technologists, Fruist and Vegetables Division Webinair, 11/13/12., Chicago, Illinois., Volume 1, Page 1..
Decontamination of fresh and fresh-cut fruits and vegetables with cold plasma technology - (Abstract Only)
Niemira, B.A. 2012. Decontamination of fresh and fresh-cut fruits and vegetables with cold plasma technology. Meeting Abstract., Institute of Food Technologists Fruists and Vegetables Products Division Webcast., November 13, 2012., Chicago, Illinois., Volume 1, Page 1.
A SAFE consortium position paper: Update on microbial safety of fresh produce - (Proceedings)
Abadias, M., Belc, N., Dobre, A., Flynn, K., Lasagabaster, A., Nazzaro, F., Smeu, I., Soptica, F., Oliveira, M., Oncu, N., Studer, P., Marques, D., Deleanu, C., Gil, M., Niemira, B.A., Pielaat, A. 2012. A SAFE consortium position paper: Update on microbial safety of fresh produce. Symposium Proceedings. Update on Microbial Safety of Fresh Produce., Bucharest, Romania, March 15-16, 2012.,Volume 1, Page 1.
Management of microbial food safety in the Arab countries - (Review Article)
Kamleh, R., Jurdi, M., Annous, B.A. 2012. Management of microbial food safety in the Arab countries. Journal of Food Protection. Volume 75, No.11., Pages-2082-2090.
Advances in processing technologies to preserve and enhance the safety of fresh and fresh-cut fruits and vegetables - (Book / Chapter)
Niemira, B.A., Fan, X. 2012. Advances in processing technologies to preserve and enhance the safety of fresh and fresh-cut fruits and vegetables. Encyclopedia of Food Microbiology. Food Irradiation Research Technology, 2nd Edition.Wiley-Blackwell Publishing, Ames, IA.
Surface decontamination technologies for enhancing safety and shelf life of cantaloupe - (Abstract Only)
Annous, B.A., Burke, A.M., Sites, J.E. 2012. Surface decontamination technologies for enhancing safety and shelf life of cantaloupe [abstract]. 2012 United Fresh Produce Association and Multi-State Project S294 Annual Meeting. May 1-3, 2012, Dallas, Texas. 1:1.
Striving for safety in fresh and fresh-cut fruits and vegetables - (Abstract Only)
Niemira, B.A. 2012. Striving for safety in fresh and fresh-cut fruits and vegetables [abstract]. European Association for Food Safety Workshop. March 15-16, 2012, Bucharest, Romania. 1:1.
Cold plasma reduces Salmonella on sliced roma tomatoes: efficacy of air versus nitrogen - (Abstract Only)
Niemira, B.A. 2012. Cold plasma reduces Salmonella on sliced roma tomatoes: efficacy of air versus nitrogen. Meeting Abstract.Institute of Food Technologies Annual Meeting., Las Vegas, NV., June 25-28, 2012., Volume 1, Page 1.
Photons and electrons: advances in using cold plasma, irradiation, UV and other energy-based treatments for fresh and fresh-cut produce - (Abstract Only)
Niemira, B.A. 2012. Photons and electrons: advances in using cold plasma, irradiation, UV and other energy-based treatments for fresh and fresh-cut produce. Meeting Abstract.Institute of Food Technologies Annual Meeting., Las Vegas, Nevada., June 25-28,2012., Volume 1, Page 1.
Cold plasma as a food processing technology - (Book / Chapter)
Niemira, B.A. 2012. Cold plasma as a food processing technology. Book Chapter. Encyclopedia of Agricultural, Food and Biological Engineering,DOI:10.1081/E-EAFE2-120048302.
Pre and post harvest interventions for preventing potential contamination of apples with human pathogens - (Abstract Only)
Annous, B.A. 2011. Pre and post harvest interventions for preventing potential contamination of apples with human pathogens. Meeting Abstract. Washington State Horticultural Association. December 5-7, 2011. Prosser, Washington. Volume 1,Page 1.
Cold plasma: overview of plasma technologies and applications - (Other)
Niemira, B.A. 2012. Cold plasma: overview of plasma technologies and applications. Food Microbiology. Montville, T.J.,K.R. Matthews and K.E. Kniel.ASM Press. Washington, DC. Page 451.
Cold plasma decontamination of foods - (Review Article)
Niemira, B.A. 2012. Cold plasma decontamination of foods. Annual Review of Food Science and Technology. 3:125-142.
Physical and chemical interventions to mitigate risk associated with leafy greens - (Abstract Only)
Niemira, B.A. 2011. Physical and chemical interventions to mitigate risk associated with leafy greens. International Association for Food Protection Annual Meeting, Milwaukee, Wisconsin, July 31-August 3, 2011., Volume 1, P.1.
Advances in cold plasma technology - (Abstract Only)
Niemira, B.A. 2011. Advances in cold plasma technology. International Association for Food Protection Annual Meeting., Milwaukee, Wisconsin., July 31-August 3, 2011., Volume 1, P.1.
Contamination of produce with human pathogens: sources and solutions - (Abstract Only)
Annous, B.A. 2011. Contamination of produce with human pathogens: sources and solutions. 3rd Cold Chain Food & Beverage Conference, July 25-27, 2011, Chicago, Illinois. 1:1.
Food Safety Categories:Sanitation and Pathogen Control
Government Policy and Regulations
Pathogen Biology
Farm-to-Table Categories:Food processing
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