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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPING PROCESSING INTERVENTION TECHNOLOGIES

Location: Food Safety and Intervention Technologies

Title: Produce safety and quality research at ERRC

Author
item Ukuku, Dike

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 15, 2013
Publication Date: July 15, 2013
Citation: Ukuku, D.O. 2013. Produce safety and quality research at ERRC. Meeting Abstract., International Conference and Exhibition on Nutritional Science and Therapy, July 15-17, 2013, Philadelphia, PA., Volume 1, Page 1.

Technical Abstract: There are many reports of disease due to consumption of fruits and vegetables that were contaminated on the surface with enteric pathogens. Therefore, the safety of fresh-cut melons and other produce available in salad-bar operations and supermarkets is a concern. Physical and chemical treatments are used in food processing to eliminate, or at least, reduce, the population of pathogenic and spoilage microorganisms. Also, several non-thermal technologies for food processing have been developed and commercialized, including ultraviolet processing of apple cider and radiofrequency processing of orange juice. The objective here is to summarize some of the work on produce safety and quality research done at Eastern Regional Research Center (ERRC) using our own inhouse processing technologies. The efficacy of these technologies on bacterial inactivation on produce will be elucidated and processing techniques that can achieve up to 5 log reduction of bacteria were recommended.

Last Modified: 12/27/2014
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