Agriculture Reference
In-Depth Information
23
Research Needs and Future Directions
Brendan A. Niemira, Christopher J. Doona,
Florence E. Feeherry, Xuetong Fan, and
Robert B. Gravani
The recent produce-associated outbreaks demonstrate the critical need for increased
research in multiple areas to ensure the safety of fresh produce. Unquestionably, the
food safety challenges facing the growers, packers, processors, retailers, and consum-
ers of fresh and fresh-cut produce are complex and multifaceted. Although established
and ongoing research projects have provided insights on produce contamination at
multiple steps in the supply chain, the goals of future research activities are to develop
science-based intervention strategies that minimize the risks of potential contamina-
tion and strengthen the safety of fresh fruits and vegetables. Produce safety research
grants funded by both the private (FEPSRI 2007) and public sectors (NRI 2008) have
identifi ed four key research areas to be pursued: internalization of pathogens into
produce , interventions , vectors , and environmental risk factors . There is particular
interest in the microbial ecology of pathogens, including their interactions with non-
pathogenic microfl ora and identifying their routes of contamination (Gourabathini and
others 2008 ; Cooley and others 2006 ).
In the context of produce safety, risk reduction can take one of three forms: preven-
tion (to include microbial ecology ), containment , and eradication . The most common
postharvest intervention for produce, washing in chlorinated water, does not com-
pletely eliminate pathogens from the surface of produce. The general lack of a com-
mercially acceptable kill step has limited the response options for growers, packers,
and processors. Irradiation was recently approved by the FDA for use on lettuce and
spinach to inactivate pathogens and extend shelf life (FDA 2008). Irradiation, alterna-
tive sanitizers including ozone, electrolyzed water, chlorine dioxide, peroxyacetic
acid, and other nonthermal food-processing technologies, such as High Pressure
Processing (HPP), biocontrol, etc., may provide additional tools to ensure the safety
of fresh produce and protect public health.
The fresh produce industry is very interested in practical and useful interventions
that can be readily applied in the fi eld, packinghouse, or processing plant (Gombas
2008). It is important to provide research answers to the most pressing questions, to
develop solutions that are relevant to the industry needs, and for scientists in academia
and government to collaborate with industry partners on these mitigation strategies.
Intervention technologies or treatments developed in the laboratory often do not result
in effects of the same magnitude when applied in commercial operations. Conducting
studies in actual commercial settings may involve the introduction of surrogates to
fresh produce in the fi eld, packinghouse, or processing plant. Alternatively, controlled
growing chambers, such as greenhouses or pilot-scale processing facilities may be
developed to allow closer study of human pathogens in realistic settings.
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