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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: Physical and chemical interventions to mitigate risk associated with leafy greens

Author
item NIEMIRA, BRENDAN

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 30, 2011
Publication Date: August 3, 2011
Citation: Niemira, B.A. 2011. Physical and chemical interventions to mitigate risk associated with leafy greens. International Association for Food Protection Annual Meeting, Milwaukee, Wisconsin, July 31-August 3, 2011., Volume 1, P.1.

Technical Abstract: Contamination of leafy green vegetables with human pathogens is a source of ongoing concern for consumers. Conventional treatments have typically been able to achieve 1-2 logs reductions of such pathogens as Salmonella, Escherichia coli O157:H7 and Listeria monocytogenes. Novel approaches and treatments are needed to better ensure the safety and quality of leafy greens. This presentation will summarize recent research to develop physical and chemical treatments that will eliminate pathogens from leafy green vegetables while preserving quality and shelf-life. These approaches include chemical treatments such as gas-phase antimicrobials, electrolyzed water treatments, and ozone-based interventions, as well as irradiation, UV and other physical treatments.

Last Modified: 9/10/2014