Sep. 17, 2007 - Sep. 14, 2009Award Number
Center for Produce SafetyAmount Awarded
Linda J. Saif, Ph.D.
Ohio State University
Our goal is to reduce the incidence of food-borne illnesses due to consumption of fruits and vegetables contaminated with human enteric viruses, particularly enteric caliciviruses such as noroviruses and sapoviruses. The risk of illness associated with consumption of raw food products can be reduced by preventing contamination, or by removing or killing the pathogenic microorganism. A better understanding of the interaction between the virus and the surface of fruits and vegetables or the internalization of virus into plants will be useful to develop new strategies to prevent contamination or to remove human viral pathogens at pre or post-harvest stages from production to consumption.