Source: UNIV OF MARYLAND submitted to
EVALUATING THE IMPACT OF FRESH-CUT PRODUCE WASH OPERATION ON FOOD QUALITY AND SAFETY
Sponsoring Institution
Agricultural Research Service/USDA
Project Status
NEW
Funding Source
Reporting Frequency
Annual
Accession No.
0420786
Grant No.
(N/A)
Project No.
1245-32420-005-12S
Proposal No.
(N/A)
Multistate No.
(N/A)
Program Code
(N/A)
Project Start Date
Jan 13, 2011
Project End Date
Sep 30, 2013
Grant Year
(N/A)
Project Director
LUO Y
Recipient Organization
UNIV OF MARYLAND
(N/A)
COLLEGE PARK,MD 20742
Performing Department
(N/A)
Non Technical Summary
(N/A)
Animal Health Component
(N/A)
Research Effort Categories
Basic
50%
Applied
30%
Developmental
20%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5011119101025%
7211499110075%
Goals / Objectives
ARS is interested in reducing food safety risks by improving fresh-cut produce wash operation. The Cooperator is interested in evaluating new anti-microbial agents on pathogen reduction. The Cooperator has the expertise and infrastructure to effectively conduct the proposed research activities.
Project Methods
ARS will acquire the basic knowledge of the factors influencing sanitizer degradation, pathogen attachment and internalization during leafy greens and tomato wash process. The Cooperator will provide the expertise in chemistry, surface adsorption, and other characteristics in relation to sanitizer performance on pathogen reduction.

Progress 10/01/12 to 09/30/13

Outputs
Progress Report Objectives (from AD-416): ARS is interested in reducing food safety risks by improving fresh-cut produce wash operation. The Cooperator is interested in evaluating new anti-microbial agents on pathogen reduction. The Cooperator has the expertise and infrastructure to effectively conduct the proposed research activities. Approach (from AD-416): ARS will acquire the basic knowledge of the factors influencing sanitizer degradation, pathogen attachment and internalization during leafy greens and tomato wash process. The Cooperator will provide the expertise in chemistry, surface adsorption, and other characteristics in relation to sanitizer performance on pathogen reduction. In order to conserve water, produce wash operations generally reuse and recirculate wash water, creating conditions of increasing organic load. The efficacy of chlorine is reduced in the presence of organic matter as the active component of chlorine, hypochlorous acid, is depleted upon reaction with organic nitrogen. The wash aid T128, which is composed of food grade ingredients, was formulated to stabilize chlorine levels and maintain the efficacy of chlorine in the presence of high organic load. Scientists at Beltsville evaluated the effect of T128 on the efficacy of chlorinated wash solutions to inactivate Salmonella and Pseudomonas populations in biofilms on stainless steel under conditions of increasing organic load. Biofilms were formed statically on stainless steel coupons suspended in 2% lettuce extract after inoculation with Salmonella enterica serovar Thompson or Newport, or with Pseudomonas fluorescens. Coupons with biofilms were washed in chlorine solutions with or without T128, and with increasing organic matter. Results showed that 0.1% T128 (without chlorine) reduced P. fluorescens biofilm populations by 2.5 logs but did not reduce Salmonella populations. For both Salmonella and Pseudomonas, the sanitizing effect of free chlorine (1.0 to 5.0 mg/liter) was enhanced when it was combined with T128. Application of T128 decreased the free chlorine depletion rate caused by increasing organic matter in wash water and significantly augmented inactivation of bacteria in biofilms compared to treatments without T128. Image analysis of surfaces showed that T128 can aid in reducing pathogen viability in biofilms and thus can aid in sanitizing stainless steel contact surfaces during processing of fresh-cut produce.

Impacts
(N/A)

Publications


    Progress 10/01/11 to 09/30/12

    Outputs
    Progress Report Objectives (from AD-416): ARS is interested in reducing food safety risks by improving fresh-cut produce wash operation. The Cooperator is interested in evaluating new anti-microbial agents on pathogen reduction. The Cooperator has the expertise and infrastructure to effectively conduct the proposed research activities. Approach (from AD-416): ARS will acquire the basic knowledge of the factors influencing sanitizer degradation, pathogen attachment and internalization during leafy greens and tomato wash process. The Cooperator will provide the expertise in chemistry, surface adsorption, and other characteristics in relation to sanitizer performance on pathogen reduction. Both laboratory and pilot plant studies were performed to evaluate the effect of a novel produce wash aid, T128, for its ability to boost chlorine efficacy against pathogen survival and cross-contamination. Results indicate that T128 significantly increases the efficacy of chlorine on pathogen reduction on biofilms formed on stainless-steel surfaces, and cantaloupe rinds. T128 has been shown to be most effective at very low chlorine concentrations which occur primarily in the presence of high organic load. In separate studies, zein nanoparticles encapsulating two essential oils were evaluated for their physicochemical properties including morphology and chemical structure, as well as antioxidant and antimicrobial activities and their use in edible coatings on produce. Nanoparticles of zein were prepared using the liquid-liquid dispersion method to encapsulate the essential oils (EOs), thymol and carvacrol. The developed EO nanoparticles were found to be useful for incorporating in edible coatings for improving safety and quality of fresh and fresh-cut produce.

    Impacts
    (N/A)

    Publications