Sep. 15, 2005 - Sep. 14, 2009Award Number
Center for Produce SafetyAmount Awarded
Hao Feng, Ph.D.
University of Illinois at Urbana-Champaign
Consumers' need for safe, fresh, and nutritious foods continues to stimulate the development of novel food safety concepts. In this proposed study, by exploring the efficacy of a novel concept, the combination of mild heat, low pressure, and acoustic energy using a multiple frequency technique, we will acquire important knowledge about the interaction between acoustic energy and bacteria, and the potential use of this new technology in food safety applications.