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Sanitization of leafy vegetables by integrating gaseous ozone treatment into produce processes.

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Funding Agency

Fresh Express


Sudhir K. Sastry, Ph.D.
Ohio State University


This study investigates the feasibility of sequentially applying sanitation technologies?vacuum, gaseous ozone, and pressurized gases to leafy green produce to overcome external and internal contamination with E. coli O157:H7. The development of this approach involves: (1) adapting existing vacuum-cooling technology for freshly harvested produce to include a sanitization step involving repressurization with gaseous ozone; (2) determining the kinetics of E. coli O157:H7 inactivation in leafy green produce in relation to the treatment variables; and (3) monitoring the viability of E. coli O157:H7 during ozone treatment and refrigerated storage of fresh produce.