Microbial contamination continues to pose a major challenge in ensuring microbial safety of fresh produce despite scientific effort and progress in developing antimicrobial interventions in recent years. Most intervention technologies and treatments that have been evaluated have limited effectiveness in reducing populations of foodborne pathogens on/in fresh and fresh-cut fruits and vegetables. New approaches in the development of interventions are needed to achieve additional efficacy in minimizing the microbiological hazards associated with fresh produce. Advanced oxidation process is a method relying on the efficient generation of reactive radical species, such as hydrogen radicals. In general, hydroxyl radicals are produced from primary oxidants (e.g. ozone and hydrogen peroxide) and/or energy sources (e.g. cold plasma and ultraviolet light). The process is mostly studied and applied to treat wastewater and degrade organic pollutants.  In the present presentation, the last developments in advanced oxidation process applied in gaseous or aerosolized phase to enhance microbial safety of fresh produce will be reviewed.  Results will be presented on combinations of aerosolized hydrogen peroxide with cold plasma, gaseous ozone and ultraviolet light. Advantages and challenges for its commercial application will be discussed.

Advanced oxidation process to enhance microbial safety of fresh produce

2019 Fall National Meeting

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