With an increase in consumption of fresh fruits and vegetables, it has come an increased frequency of foodborne outbreaks associated with raw and minimally processed fruits and vegetables. Most fresh produce requires no additional preparation or cooking before consumption, therefore, the contamination of fresh produce by pathogens is a significant public health hazard. Good Agricultural Practices and Good Manufacturing Practices (GMPs) are being encouraged for produce production and distribution. The FDA is seeking more effective microbial reduction strategies during food processing and in retail food establishments. In response to the public health concerns with the microbiological safety of fresh and fresh-cut produce, researchers have investigated the efficiency of numerous physical, chemical, and biological methods for reducing the microbiological load of produce. Additionally, interest in seeking sustainable and eco-friendly solutions that aim at reducing water and energy footprints of postharvest processes related to food, while improving or maintaining the level of food safety and quality is on the rise. This presentation will provide an overview of the use of waterless gaseous antimicrobials for fresh produce with a particular emphasis on gaseous chlorine dioxide and gaseous ozone, which not only address microbial contamination, but also save in water and energy resources and may reduce food loss/waste.<br/>

Waterless gaseous antimicrobial intervention for produce safety

2019 Fall National Meeting

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.