DEVELOPING PROCESSING INTERVENTION TECHNOLOGIES
Location: Food Safety and Intervention Technologies
Project Number: 1935-41420-017-00
Start Date: Feb 10, 2011
End Date: Feb 09, 2016
The overall goal of this research is to reduce the risk of foodborne illness associated with the consumption of produce and shell eggs. Effective postharvest intervention technologies for these foods have proven difficult to implement and, therefore, are on the FDA Center for Food Safety and Applied Nutrition's list of highest research priorities. This new project was formed to apply proven engineering expertise to the development of efficient intervention strategies for challenging foods such as shell eggs, fresh produce and frozen produce. While other projects continue looking at intervention methods such as hot water immersion, irradiation and cold plasma for these types of foods, the proposed project will research novel technologies including microwave, radio frequency, UV, and flash steam. The specific objectives of the research program are as follows:
1: Develop, evaluate, and validate through laboratory and pilot-plant processing the effect of single and combinations of intervention technologies on pathogen reduction in eggs. Specifically, conduct research to "pasteurize" shell eggs using technologies, such as microwave heating or ozone-based combination treatments.
2: Develop, evaluate, and validate through laboratory and pilot-plant processing the effect of single and combinations of intervention technologies on pathogen reduction in fresh produce. For example, engineer flash steam and UV treatments and develop antimicrobial/antioxidant compounds of GRAS origin as a processing aid for fruits and vegetables.
2A: Develop and evaluate a hurdle approach to inactivate Salmonella spp. and E. coli O157:H7 from tomato stem scar tissue. Application of thermal energy to the stem scar region of the tomato will be employed for the destruction of pathogens and to expose bacteria to subsequent treatments including antimicrobial immersion.
2B: Develop and evaluate a novel approach to inactivate Salmonella and E. coli O157:H7 on berries by an antimicrobial water agitation treatment. Aerated turbulence and vacuum will be applied to berries in order to remove particulate matter and expose niches within the host tissue to antimicrobials.
2C: Develop and evaluate a hurdle approach to inactivate Salmonella spp., L. monocytogenes and E. coli O157:H7 on fresh fruits and vegetables using individual treatments or a combination of antimicrobials and flash steam.
3: Develop, evaluate, and validate through laboratory and pilot-plant processing the effect of single and combinations of intervention technologies on pathogen reduction for frozen fruits and vegetables. Currently some vegetables are processed through snap freezing. It might be possible to develop a steam pasteurization processing technology that would allow vegetables to be stored refrigerated instead of frozen while having a stable shelf life.
Radio frequency (RF) heating intervention technology will be developed that requires less time to pasteurize shell eggs than hot water immersion. A 4 kW RF unit will be modified to enable the application of RF energy to a shell egg. Another option to improve heating uniformity is to immerse the shell eggs in a liquid while applying RF energy. In addition, nonthermal ozone treatment of shell eggs will be evaluated for reducing Salmonella. Combinations of these technologies, such as ozone and RF, will be investigated. Shell eggs will be sent to Dr. Deana Jones (Athens, GA) for extensive quality tests including foaming ability, Haugh unit, yolk index, as well as turbidity and viscosity of the egg white. Tomatoes will be inoculated and the current practice of trimming stem-scar tissue will be tested to determine if subsequent cross-contamination of tomatoes occurs during traditional stem-scar removal. Vacuum perfusion sanitization will be used in combination with chemical sanitizers for the decontamination of Salmonella and E. coli from tomatoes. A novel localized heat treatment for the physical inactivation of Salmonella within the stem scar of tomatoes will be developed. Our engineers will modify existing technology currently used for the electrical thermal dehorning of sheep, goats and cattle. Berries will be inoculated and a hurdle approach to decontaminating berries will be applied by the use of sanitizers in combination with physical treatments such as applied vacuum perfusion, or aerated turbulence of water. Fruit (including melon, apple, tomato, pepper, mango, cucumber, and pear) surfaces will be inoculated and a novel antimicrobial treatment will be developed that will not impact the sensorial quality. The kinetics and mechanism of inactivation of the developed antimicrobial wash solutions will be investigated. Flash steam technology will be used to inactivate bacteria on such fruits and vegetables as peppers, cantaloupes, mangoes, green onions, parsley, cabbage, cucumbers, and radishes. The produce will be evaluated for thermal and mechanical damage using a texture analyzer and colorimeter. Frozen fruit (e.g., berries) and vegetables (e.g., corn and peas) will be inoculated and GRAS antimicrobial compounds will be used to sensitize foodborne pathogens to UV light inactivation and inhibit growth of pathogens on thawed fruits and vegetables. The bacterial inactivation using pulsed UV bulbs, that provide higher intensities than 254 nm UV bulbs, will be investigated. The latest technology to emerge is UV-LED (light-emitting diode). UV-LEDs are compact, do not fail as quickly as other types of UV bulbs, and have a potential for significant energy savings.