Nov. 2, 2007 - Nov. 1, 2008Funding Agency
Fresh ExpressAmount Awarded
Elliot Ryser, Ph.D.
Michigan State University
Marks, B., and Todd,E.Summary
This project evaluates the role of three key produce processing steps 'conveying, dewatering, and shredding' in the potential transfer of bacterial pathogens immediately after leafy greens exit the flume tank. The resulting data will help to quantify the extent and likelihood of bacterial transfer during the processing of leafy greens. The project will also develop a set of recommendations on cleanability and sanitary design of processing equipment for leafy greens. The goal is to develop a scientific basis for minimizing the risk of contamination of fresh-cut leafy greens through pathogen dissemination in commercial processing equipment.