Summary of Awards to Date

Acoustic energy as a practical juice safety intervention for inactivation of acid tolerant pathogenic microorganisms.

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Sep. 15, 2005 - Sep. 14, 2009

Award Number


Funding Agency

Center for Produce Safety

Amount 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.