Location: Food Quality Laboratory
Project Number: 8042-43440-006-007-R
Project Type: Reimbursable Cooperative Agreement
Start Date: Dec 1, 2018
End Date: Aug 31, 2022
The objective of this research proposal is to 1) develop and evaluate “green” nano technology for improving food safety, food quality and shelf life of fresh produce.
Scientists at the ARO, Min. Ag. Rishon LeZion, Israel Israel (Cooperator) will develop a “green” nano technology and the associated analysis and characterization. USDA scientist will evaluate its potential for improving food quality and safety in two major aspects: 1) evaluate the effect of developed nano materials on the reduction of pathogens; evaluate the effect of the nano materials on spoilage microbials and food quality. Project objectives will be accomplished by measuring the changes in bacterial counts on baby spinach leaves and the instrumental and sensory analyses of produce quality immediately after treatment and during cold storage.