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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: Novel technologies for decontamination of fresh and minimally processed fruits and vegetables

Author
item Niemira, Brendan

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: June 18, 2009
Publication Date: N/A

Technical Abstract: The complex challenges facing producers and processors of fresh produce require creative applications of conventional treatments and innovative approaches to develop entirely novel treatments. The varied nature of fresh and fresh-cut produce demands solutions that are adapted and optimized for each kind of commodity, from leafy greens to whole fruits to processed products. This chapter will examine the state of development and commercialization of a range of novel technologies. These will include advanced aqueous-phase and gas-phase chemical treatments, precision thermal treatments, cold plasma systems and biological control treatments. The chapter will conclude with a summary of current and future trends in how the industry is working to meet goals for produce safety, quality and integrity.

Last Modified: 9/2/2014
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