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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS

Location: Food Safety and Intervention Technologies

Title: The USDA Food Safety Intervention Technologies Research Unit: Overview and Introduction

Author
item Niemira, Brendan

Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: February 11, 2009
Publication Date: February 15, 2009
Citation: Niemira, B.A. 2009. The USDA Food Safety Intervention Technologies Research Unit: Overview and Introduction. IFT Food Engineering Division Newsletter. 4-5.

Technical Abstract: Safe, wholesome and nutritious food is the goal of consumers and producers alike. For all of the foods we consume, from meats, poultry and eggs to juices and beverages to fresh and fresh-cut fruits and vegetables, modern food production and distribution systems must meet exacting standards of food safety and quality. New products require new processing technologies to meet these standards. The U.S. Department of Agriculture is committed to developing these critical new technologies to help the food and beverage industries serve the needs of the American public. Located at the Eastern Regional Research Center in Wyndmoor, Pennsylvania, the Food Safety Intervention Technologies Research Unit is a group of more than 40 scientists, engineers and staffers with a single mission: to pursue basic and applied food science research so as to develop technologies that will improve food safety while retaining food quality. This article will provide an introduction to FSIT and an overview of the research being pursued.

Last Modified: 4/19/2014
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