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United States Department of Agriculture

Agricultural Research Service

Research Project: Reducing Pathogen Presence in Fresh-Cut Produce

Location: Environmental Microbial and Food Safety Laboratory

Project Number: 8042-32420-005-30
Project Type: Nonfunded Cooperative Agreement

Start Date: Jan 30, 2012
End Date: Aug 31, 2014

The objective of this cooperative research project is to facilitate the adoption of food safety interventions through laboratory and pilot plant scale experiments.

A range of processing options including various sanitizing wash steps and sequences will be used to evaluate reduction of E. coli on fresh-cut leafy greens while preserving produce quality. Non-pathogenic E. coli will be inoculated onto fresh leafy green produce or cut/shredded then inoculated. The product will be packaged, treated with modified atmosphere, subjected to simulated storage/transport and refrigerated retail display conditions prior to evaluation for E. coli survival. Cells of E. coli cells will be recovered from produce and wash water and quantified using standard plating or enrichment procedures.

Last Modified: 7/30/2015
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