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Research Project:
INNOVATIVE TECHNOLOGIES AND PROCESS OPTIMIZATION FOR FOOD SAFETY RISK REDUCTION ASSOCIATED WITH FRESH AND FRESH-CUT LEAFY GREEN VEGETABLES
Location: Environmental Microbial and Food Safety Laboratory
Project Number: 1245-32420-005-04
Project Type:
Reimbursable
Start Date: Oct 04, 2010
End Date: Aug 31, 2014
Objective:
1. Inactivation of pathogens and prevention of cross-contamination through optimization of produce wash system design and operation;
2. Development of innovative washing processes and technologies; and
3. Prevention of pathogen proliferation in supply chain.
Approach:
This project takes a system-based and trans-disciplinary approach to address food safety issues of leafy green vegetables. The project involves research in the fields of mechanical engineering, microbiology, post-harvest technology, and food processing. "Speciality Crop Research Initiative."
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Last Modified: 05/21/2013
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