IMPROVING FOOD SAFETY AND QUALITY OF FRESH AND FRESH-CUT FRUITS AND VEGETABLES
Environmental Microbial and Food Safety Laboratory
2012 Annual Report
1a.Objectives (from AD-416):
The objective of this research will be: (1) Develop techniques to improve food safety and quality of fresh and fresh-cut produce using ultra-sound and other emerging technology; (2) Investigate the effect of various new sanitizers on pathogen reduction and shelf-life extension of fresh-cut fruits and vegetables; and (3) Gain a greater understanding of how fresh-cut processing conditions affect plant metabolism, microbial growth, and their interactions.
1b.Approach (from AD-416):
Our cooperative approach will be: (1) Evaluate the effect of electrolyzed water and ultra-sound on microbial inhibition and shelf-life improvement of fresh-cut produce; (2) Study the effect of new sanitizers, including SANOVA and Tsunami etc. on pathogen reduction, product quality and shelf-life; and (3) Evaluate produce.
The use of electrolyzed water has been investigated in comparison with other selected sanitizers and ultralsonication. Significant enhancement in pathogen reduction was found when ultrasound was combined with the sanitizers. This information is important to the produce industry in developing new technology to improve food safety.