Funded by the Center for Produce Safety (CPS), University of Tennessee researchers are examining whether adding food-grade antimicrobials to the wax and fungicidal coatings typically applied to stone fruit might mitigate foodborne pathogen contamination while extending shelf life.
An ongoing study funded by the Center for Produce Safety (CPS) is looking to fill knowledge gaps about the potential for microbial cross-contamination in dry produce packinghouse environments to inform risk assessments and mitigation strategies.
Ongoing research funded by the Center for Produce Safety aims to fill knowledge gaps about the efficacy of sanitizers and wash techniques used on peaches.
The Center for Produce Safety (CPS) has funded 14 new research projects that will help answer the fresh produce industry’s most urgent food safety questions related to leafy greens, stone fruit, pears, foodborne pathogens, indoor farming, and other topics.
The U.S. Food and Drug Administration (FDA) has released its findings from its investigation of the summer 2020 Salmonella Enteritidis outbreak in peaches.
