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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR ENHANCING THE SAFETY AND SECURITY OF FRESH AND MINIMALLY PROCESSED PRODUCE AND SOLID PLANT-DERIVED FOODS Title: Nonthermal food processing: technology summary and overview

Author
item Niemira, Brendan

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: March 12, 2009
Publication Date: April 22, 2009
Citation: Niemira,B.2009. Nonthermal food processing:technology summary and overview[abstract].Drexel University Food Science Seminar Series. Philadelphia.PA.p.1.

Technical Abstract: The objectives of the ERRC Produce Safety research project understand pathogen microbial ecology, develop biological-based intervention strategies and develop new effective chemical and physical decontamination interventions and/or improve the performance of current interventions. The project integrates multiple intervention strategies for improved decontamination efficacy and quality retention. Physical and chemical treatments include the use of hot water pasteurization, ultrasound, gaseous chlorine dioxide, cold plasma, hydrogen peroxide vapor, and ionizing radiation alone or in combination. Other active research topics are related to biofilm development, bio-suppressive and bio-antagonist technologies. This presentation will summarize the project’s research accomplishments to date, including real-world impact statements of those accomplishments with respect to industry adoption, regulatory enactments and research leadership.

Last Modified: 10/23/2014
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