Start Date: Dec 20, 2005
End Date: Dec 19, 2010
A variety of chemical, physical and biological intervention technologies will be evaluated. Physical and chemical treatments include the use of hot water pasteurization, ultrasound, gaseous chlorine dioxide, cold plasma, hydrogen peroxide vapor, and ionizing radiation alone or in combination. Conduct studies on the use of single or multiple isolates of antagonistic bacteria for inhibiting the outgrowth of bacterial human pathogens on sprouting seed and on sprouts postharvest. Determine the mode of action of effective antagonists. Scale up studies of effective interventions from laboratory scale to pilot plant scale. Investigate changes in composition and structure of indigenous microbial communities in relation to shelf life and hygienic quality of produce while in storage. Study the formation of biofilms by pathogens alone or in combination with native microflora on the surface of selected produce. Evaluate the effects of the various interventions on sensory and nutritional quality attributes, yield, physiology, and shelf-life to ensure acceptable quality of treated foods.