Facilitators and barriers to the implementation of waterless non-thermal technologies for enhancing food safety in the produce industry

Authors: Lacombe, Alison; SCHONBERGER, LESTER - Virginia Tech; BOYER, RENEE - Virginia Tech; Wu, Vivian

Submitted to: Food Protection Trends
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/17/2025
Publication Date: N/A
Citation: N/A

Interpretive Summary: New food processing technologies offer important solutions to urgent food safety problems. Three technologies, cold plasma, photo-inactivating lights, and gaseous chlorine dioxide (ClO2), were identified as potential solutions to the industry’s ongoing food safety concerns. In 2022, the research team hosted a focus group to receive feedback on the technology developed. The focus group took place virtually using Zoom, and three technology-specific presentations and one outreach-focused presentation were delivered. Participants were divided into breakout rooms and asked questions about the presentations. Breakout sessions were recorded, and discussions were organized into themes. The themes revealed were adaptability, cost, education, and regulations. This study revealed the importance of each technology being adaptable, low-cost, and safe to use. As new food processing technologies are developed, it is important to communicate with food processors about the potential cost saving and improvement to food safety. In the future, continued guidance from the industry will strive to create the best possible food safety and quality outcomes using these technologies.

Technical Abstract: Non-thermal technologies offer important solutions to urgent food safety problems. Our project team researched and developed three technologies, cold plasma, photo-inactivating lights, and gaseous chlorine dioxide (ClO2), as potential solutions to the industry’s ongoing food safety concerns. In 2022, the research team hosted an annual stakeholder meeting to receive feedback on the technology developed and assess facilitators and barriers to implementation. The meeting took place virtually using Zoom, and three technology-specific presentations and one outreach-focused presentation were delivered. Participants were divided into pre-assigned breakout rooms after a brief opportunity for questions and answers. Breakout sessions were recorded, transcribed, and edited for clarity. Two independent coders utilized a consensus model to identify themes from segments of the transcripts. The transcripts revealed several themes and were mostly generalized to the adaptability of the technology, the impacts of cost on implementation, the existing knowledge base of stakeholders, and how the technology would be regulated on a local, state, and federal level. This study revealed the importance of adaptability and the cost of implementing technology as barriers or factors to implementation. As novel technologies are developed, it becomes increasingly necessary to communicate key findings to potential stakeholder groups before committing major capital investments. Future meetings will continue to engage diverse stakeholders to facilitate the best possible food safety and quality outcomes using these technologies.