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United States Department of Agriculture

Agricultural Research Service

Research Project: INTERVENTION TECHNOLOGIES FOR MINIMALLY PROCESSED FOODS

Location: Food Safety and Intervention Technologies

Title: Contamination of produce with human pathogens: sources and solutions

Author
item Annous, Bassam

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: July 27, 2011
Publication Date: July 27, 2011
Citation: Annous, B.A. 2011. Contamination of produce with human pathogens: sources and solutions. 3rd Cold Chain Food & Beverage Conference, July 25-27, 2011, Chicago, Illinois. 1:1.

Technical Abstract: Outbreaks of foodborne illnesses associated with the presence of human pathogens have led to increased concern about the prevalence of pathogens in the environment and the vulnerability of fresh produce to contamination by these pathogens. As the FDA strives to mandate treatments to reduce pathogens in food, there are many other risk factors that can be avoided during growth, harvesting and processing of fresh produce to prevent contamination. This presentation will address research on interactions between pathogens and plant tissues and the control of human pathogens on fresh and fresh-cut fruits and vegetables. • Effects of each intervention technology on product sensory quality and shelf-life • Factors which determine the applicability and limitations of food safety technology • Validation of intervention technologies with commercial scale processing equipment

Last Modified: 10/23/2014
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