Cross-contamination risks in dry environments
Cross-contamination of fresh produce is a significant risk factor that can contaminate multiple batches of fresh produce and can result in a food safety outbreak. With extensive research, we have developed understanding of the risk factors that promote cross-contamination of fresh produce during wet handling and processing as well as developed tools and technologies to reduce these risk factors. However, there is a lack of knowledge of the risk factors for cross-contamination of fresh produce in a dry environment as well as technologies and tools to reduce these risks. This proposed research plan is aimed at: (a) addressing key gaps in knowledge for managing cross-contamination risks including identification of surface and surface conditions that promote transfer of microbes from a contaminated surface to fresh produce; (b) developing a quantitative risk model to evaluate cross-contamination risks for diverse food contact surfaces and (c) development and validation of novel sanitation technology using food grade light activated antimicrobials. Thus, this comprehensive research approach addresses gaps in knowledge and develop tools and technologies to reduce food safety risks. In addition, development of a novel sanitation technology will address key gaps in sanitation of dry environments for both organic compliant and conventional fresh produce industries.
FoodWorld 