About the Fresh Produce Safety Initiative

The aim of the Fresh Produce Safety Initiative is to develop and spread awareness about new processing techniques for fresh fruits and vegetables. Fresh and fresh-cut leafy vegetables, such as lettuce and spinach, have a leafy structure conducive to deep microbial penetration. Over the years, advancements in sanitizing agents and product recall strategies have increased the industry’s ability to combat contamination. However, the engineering concepts behind sanitizer application techniques have been long overlooked. Combining microbiological and engineering initiatives is an important part of ensuring a safer food supply. However, it is also necessary to increase consciousness among fresh produce growers, retailers, processors, and general consumers.

Objectives Include:

Research

  • Incorporate newly developed sanitation practices into pre-existing steps of the harvest-to-consumption produce timeline.
  • Determine the potential of several sanitizing agents such as chlorine dioxide, ozone, and organic acid-surfactant combinations.

Education

  • Increase the number of undergraduate and graduate students who are trained in fresh produce safety and up to date sanitation procedures.
  • Increase the number of produce processing workers, consultants, Extension agents, sanitarians, and regulatory personnel aware of the modifications that could be made to ensure safer products.

Extension

  • Offer hands-on training workshops and interactive educational materials to the public