Progress 10/01/09 to 09/30/11
Outputs
Progress Report Objectives (from AD-416) 1. Evaluate the effect of F86-128 on the stability of hypochlorous acid in the presence of high organic matter load. 2. Determine the efficacy of F86-128 for pathogen reduction. 3. Evaluate the effect of F86-128 on product quality and shelf life, and its residual level on finished products. Approach (from AD-416) This project takes a system-based and trans-disciplinary approach to address food safety issues of fresh-cut produce. The project involves research in the fields of microbiology, post-harvest technology, and analytic chemistry. Intensive studies have been conducted to evaluate the effect of chlorine stabilizer, T128, on pathogen survival and dispersal during produce wash. Laboratory results demonstrate that T128 retarded the loss of chlorine caused by reaction with soils and organic materials, and improved the reduction of pathogens in biofilms and on the stem-scars of tomatoes. After completion of the laboratory testing, our research team further performed extensive pilot plant testing, at the invitation and sponsorship of New Leaf Food Safety Solutions Inc. We worked closely with the company�s pilot plant staff while processing leafy green vegetables and testing pathogen survival and cross-contamination. We demonstrated that T128 significantly increases the efficacy of chlorine wash against bacterial survival in wash solution while maintaining the quality of leafy green vegetables under real world fresh-cut processing conditions. Results of these studies are presented at the annual Center for Produce Safety meetings.
Impacts
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Progress 10/01/09 to 09/30/10
Outputs
Progress Report Objectives (from AD-416) 1. Evaluate the effect of F86-128 on the stability of hypochlorous acid in the presence of high organic matter load. 2. Determine the efficacy of F86-128 for pathogen reduction. 3. Evaluate the effect of F86-128 on product quality and shelf life, and its residual level on finished products. Approach (from AD-416) This project takes a system-based and trans-disciplinary approach to address food safety issues of fresh-cut produce. The project involves research in the fields of microbiology, post-harvest technology, and analytic chemistry. Chlorine is widely used by the fresh and fresh-cut produce industry to reduce microbial populations and prevent the potential spread of human pathogens during produce washing. However, the organic materials released from cut produce quickly react with chlorine, thus leading to the loss of chlorine efficacy to inactivate pathogens, and increasing risk of pathogen cross-contamination. In this project, USDA-ARS scientists at Beltsville, MD worked closely with our industry partner in testing the effectiveness of a novel formulation that purportedly enhances chlorine stability. We extensively tested the chlorine stabilizer formula against the dynamic changes in free chlorine during produce wash and evaluated its utility to prevent pathogen cross- contamination in wash solution containing high organic loads. We reported that the addition of chlorine stabilizer to the chlorinated wash solution significantly reduced the potential for pathogen survival and mitigated the risks of solution-mediated cross-contamination in presence of high organic load and soils. Information generated provided objective scientific evaluation of the effectiveness of the chlorine stabilizer for improving produce safety by stabilizing chlorine, thus facilitating the industry in making informed decisions on its development and commercialization.
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