Project Number: 1935-41420-018-00
Start Date: Dec 20, 2010
End Date: Dec 19, 2015
As part of this project, new and/or improved antimicrobial intervention technologies will be developed and optimized, focusing on chemical and non-thermal physical interventions. Physical and chemical treatments include the use of hot water pasteurization, gaseous chlorine dioxide, cold plasma, hydrogen peroxide vapor, and ionizing radiation alone or in combination. The microbial ecology of human pathogens on the surfaces of commodities, including attachment, biofilm formation and internalization, can alter the efficacy of the intervention. Research to better understand this aspect of pathogen biology, as well as interactions with native microflora including spoilage organisms, will be used in an iterative approach; this data will assist in the development and optimization of intervention strategies, including microbial antagonist-based biological controls. Initial studies will concentrate on high-risk produce commodities, such as leafy greens and tomatoes, and will also focus on additional products identified as contributing to foodborne illnesses. Intervention strategies will be examined for their effects on product quality and shelf-life. To facilitate industry implementation of promising treatments and treatment combinations, engineering process models and economic models will be developed to identify key barriers to commercialization during scale-up. This information will guide research efforts to address the most important aspects of successful implementation. Effective, cost-efficient intervention technologies will be transferred to industry to reduce the risk of produce-related outbreaks of foodborne illness.