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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: Advanced technologies for detection and elimination of bacterial pathogens

Authors
item Niemira, Brendan
item Zhang, Howard

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: August 10, 2013
Publication Date: March 13, 2014
Citation: Niemira, B.A., Zhang, H.Q. 2014. Book Chapter. Advanced technologies for detection and elimination of bacterial pathogens. in K. Matthews, G. Sapers, C. Gerba (eds)The Produce Contamination Problem: Causes and Solutions, 2nd Edition, Elsevier.pp.433-450.

Technical Abstract: Illnesses resulting from contaminated fruits and vegetables are a continuing concern for the fresh produce industry. Conventional tools to identify where contamination problems exist have not given the industry adequate information to quickly and economically respond to potential problems. The lack of a reliable, broad-based, economical kill step (e.g., a treatment capable of inactivating human pathogens) suitable for use on fresh produce is a limiting factor in responding to the increased demands for more stringent food safety targets in the fresh produce arena. This chapter summarizes recent data in two critical areas of research. First is a review of new detection tools and technologies that are being developed to enhance our ability to rapidly locate and quantify contamination when and where it occurs. Second, information is presented on new interventions and antimicrobial processes than can reduce or eliminate populations of human pathogens on fresh and fresh-cut fruits and vegetables. Also, this chapter will briefly discuss the applicability of these new technologies to the production and processing of organic fruits and vegetables, and will consider the challenge of technology development for this growing market segment.

Last Modified: 8/30/2014
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