EVALUATING THE IMPACT OF FRESH-CUT PRODUCE WASH OPERATION ON FOOD QUALITY AND SAFETY
Environmental Microbial and Food Safety Laboratory
Project Number: 1245-32420-005-12
Specific Cooperative Agreement
Start Date: Jan 13, 2011
End Date: Sep 30, 2013
ARS is interested in reducing food safety risks by improving fresh-cut produce wash operation. The Cooperator is interested in evaluating new anti-microbial agents on pathogen reduction. The Cooperator has the expertise and infrastructure to effectively conduct the proposed research activities.
ARS will acquire the basic knowledge of the factors influencing sanitizer degradation, pathogen attachment and internalization during leafy greens and tomato wash process. The Cooperator will provide the expertise in chemistry, surface adsorption, and other characteristics in relation to sanitizer performance on pathogen reduction.