The Fresh Produce Safety Initiative Project is a collaborative effort between Ohio State, Iowa State, and New Mexico State University. It is funded by the USDA under their National Integrated Food Safety Initiative (NIFSI).

Research Goals
The major research objective of this project is to use engineering principles to develop cost-effective safety improvements in the sanitation of fresh produce.

Sanitizers to be Tested

  • Ozone
  • Chlorine Dioxide
  • Organic acid-surfactant

Pathogens of Concern

  • Eschericia coli O157:h7
  • Salmonella enterica
  • Listeria monocytogenes

Upcoming Training and Events
4-1-12 Leesburg, VA - Fresh Produce Safety short course