|Title:||Intervention Technologies for Minimally Processed Foods|
|Objective:||Reducing the risk of contamination of fresh and fresh-cut produce with bacterial human pathogens will lead to greater consumer confidence in increased consumption of nutritionally important produce. Technologies currently available for use by the produce industry fall short of meeting FDAís target of a 5 log kill for certain commodities, achieving no more than 2 to 3 log reductions. |
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. 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.
|More Info:||Produce-related outbreaks of foodborne illness and the associated costs to the publicís health and well being are a concern. Attaining project objectives of understanding pathogen ecology and the development of new chemical, physical and biological intervention strategies will decrease the incidence of foodborne illness, help to increase per capita consumption of fruits and vegetables, thereby supporting the goal of reductions in obesity and associated health problems. Increased knowledge of the microbial ecology of pathogens on plant surfaces will advance the state of the art with respect to basic science, and will allow for the rational design of new, more targeted intervention technologies. More accurate process and economic models will assist in technology transfer and commercialization. Improved safety and quality will increase the competitiveness of U.S. produce for international trade.|
|Funding Source:||United States Department of Agriculture (USDA), Agricultural Research Service (ARS)|
|Institutions:||USDA/ARS - North Atlantic Area|
|Published USDA ARS Articles|
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 Apr 29. [Epub ahead of print]
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.
|Publications:||View related publications.|
|Food Safety Categories:||Sanitation and Pathogen Control|
Government Policy and Regulations
|Farm-to-Table categories:||Food processing|
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