Techniques for Controlling Pathogenic Microorganisms
Techniques for Controlling Pathogenic Microorganisms:
In order to adequately address safety issues associated with fresh produce, it is necessary to enhance the quantity and quality of research on mitigation strategies. A few of the research needs include:
Investigate traditional and non-traditional sanitizers on specific pathogen/produce combinations.
Survey extensively domestic and imported products to determine the frequency of public health microorganisms on specific produce items.
Survey comprehensively to determine pathogen concentrations on/in various types of produce.
Determine additive, antagonistic, or synergistic effects of sanitation treatments when used in combination.
Evaluate the enhancement of physical washing methods by various techniques.
Investigate the likelihood of pre- or post-harvest microbial infiltration into produce interiors and the significance for produce safety.
Assess interactions between human pathogens and post-harvest spoilage organisms that may cause pathogen infiltration into produce tissues.
Investigate biocontrol and competitive exclusion as mitigation strategies.
Develop new sanitizers and innovative technologies for sanitation treatment of produce.
Develop treatments to eliminate pathogens in animal wastes used during production of produce.
Identify treatments to eliminate pathogens in irrigation water.
Investigate the use of alternative technologies on the safety of whole and cut produce.
Investigate sanitizer effects on pathogens other than bacteria.
Physical Methods
Heat is a measure of energy in terms of quantity.
The quality of being hot; high temperature: "it is sensitive to both heat and cold".
A calorie is the amount of heat required to raise 1 gram of water 1°C (based on a standard temperature of 16.5 to 17.5°C).
Conduction is the transfer of heat between materials that contact each other. Heat passes from the warmer material to the cooler material. For example, a worker's skin can transfer heat
In order to adequately address safety issues associated with fresh produce, it is necessary to enhance the quantity and quality of research on mitigation strategies. A few of the research needs include:
Investigate traditional and non-traditional sanitizers on specific pathogen/produce combinations.
Survey extensively domestic and imported products to determine the frequency of public health microorganisms on specific produce items.
Survey comprehensively to determine pathogen concentrations on/in various types of produce.
Determine additive, antagonistic, or synergistic effects of sanitation treatments when used in combination.
Evaluate the enhancement of physical washing methods by various techniques.
Investigate the likelihood of pre- or post-harvest microbial infiltration into produce interiors and the significance for produce safety.
Assess interactions between human pathogens and post-harvest spoilage organisms that may cause pathogen infiltration into produce tissues.
Investigate biocontrol and competitive exclusion as mitigation strategies.
Develop new sanitizers and innovative technologies for sanitation treatment of produce.
Develop treatments to eliminate pathogens in animal wastes used during production of produce.
Identify treatments to eliminate pathogens in irrigation water.
Investigate the use of alternative technologies on the safety of whole and cut produce.
Investigate sanitizer effects on pathogens other than bacteria.
Physical Methods
Heat is a measure of energy in terms of quantity.
The quality of being hot; high temperature: "it is sensitive to both heat and cold".
A calorie is the amount of heat required to raise 1 gram of water 1°C (based on a standard temperature of 16.5 to 17.5°C).
Conduction is the transfer of heat between materials that contact each other. Heat passes from the warmer material to the cooler material. For example, a worker's skin can transfer heat