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United States Department of Agriculture

Agricultural Research Service

Research Project: INNOVATIVE TECHNOLOGIES AND PROCESS OPTIMIZATION FOR FOOD SAFETY RISK REDUCTION ASSOCIATED WITH FRESH AND FRESH-CUT LEAFY GREEN VEGETABLES

Location: Environmental Microbial and Food Safety Laboratory

Project Number: 8042-32420-005-04
Project Type: Reimbursable

Start Date: Oct 04, 2010
End Date: Aug 31, 2015

Objective:
1. Inactivation of pathogens and prevention of cross-contamination through optimization of produce wash system design and operation; 2. Development of innovative washing processes and technologies; and 3. Prevention of pathogen proliferation in supply chain.

Approach:
This project takes a system-based and trans-disciplinary approach to address food safety issues of leafy green vegetables. The project involves research in the fields of mechanical engineering, microbiology, post-harvest technology, and food processing. "Speciality Crop Research Initiative."

Last Modified: 4/22/2015
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