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(AFM 234) Factors affecting the attachment of bacteria to, and their detachment from, prepared fruit and vegetable tissues - FT1523

Description
Factors affecting the attachment of bacteria to, and their detachment from, prepared fruit and vegetable tissues.

This project will measure and model the attachment of key food-borne pathogenic bacteria on the cut surfaces of prepared, ready to eat vegetable tissues using recently published methods developed at the IFR. It will then use physical chemistry approaches to identify the sites of attachment, and to develop masking agents.
Objective
Deliverables

The approaches used will identify the effects of:
· plant parts
· preparation techniques
· varieties
· time

on the speed of attachment, the attachment coefficient and the probability of detachment of a range of food borne pathogenic bacteria and other bacteria. These data will identify the potential for contamination of produce during growing, harvesting and preparation in the factory. Identification of the site of attachment and biochemical analysis of those sites will identify potential candidate masking compounds to prevent contamination occurring, and these will be tested industrially.

Benefits

A successful project will provide a means to prevent the contamination of prepared fruit and vegetable tissues during processing in food factories. An approach based on masking compounds will obviate the need for biocidal compounds, and will increase both the microbiological safety and stability of short shelf life foods.
Project Documents
• Executive Summary : Link Project AFM 234: Factors affecting the attachment of bacteria to, and their detachment from, prepared fruit and vegetable tissue   (23k)
Time-Scale and Cost
From: 2005

To: 2008

Cost: £50,000
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC), Chilled Food Association Ltd.
Keywords
Bacteria              
Decontamination              
Disinfection              
Food and Drink              
Food Industry Sustainability Strategy              
Food manufacturing industry              
Food Quality              
Food Safety              
Lettuce              
Process Technology              
Salads              
Sustainable Farming and Food              
Fields of Study
Resource Efficient and Resilient Food Chain