Scientists are looking to develop more effective ways to decontaminate organic and conventionally.Scientists are looking to develop more effective ways to decontaminate de·con·tam·i·nate tr.v. de·con·tam·i·nat·ed, de·con·tam·i·nat·ing, de·con·tam·i·nates 1. To eliminate contamination in. 2. organic and conventionally grown fresh and minimally processed fruits and vegetables, such as sprout seeds. They want to assess the efficacy of new or improved intervention technologies and determine the effectiveness of different hurdle approaches. A variety of chemical, physical and biological intervention technologies are being evaluated. Physical and chemical treatments, alone or in combination, include the use of hot water pasteurization pasteurization (păs'ch  rĭzā`shən, -rīzā`shən), partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy ,
ultrasound, gaseous chlorine dioxide chlorine dioxide,n an oxidizing agent used in oral care to decrease amounts of volatile sulfur compounds that may cause halitosis. , cold plasma, hydrogen peroxide hydrogen peroxide, chemical compound, H2O2, a colorless, syrupy liquid that is a strong oxidizing agent and, in water solution, a weak acid. It is miscible with cold water and is soluble in alcohol and ether. vapor and ionizing radiation. Researchers are conducting studies on the use of single or multiple isolates of antagonistic bacteria for inhibiting the growth of pathogens on sprouting seed and on sprouts postharvest. Contact: Brendan Niemira, USDA-ARS USDA-ARS United States Department of Agriculture-Agricultural Research Service Eastern Regional Research Center, Food Safety Intervention Technologies Research, Room 3116.2, 600 E. Mermaid Lane, Wyndmoor, PA 19038. Phone: 215-836-3784. Fax: 215-233-6406. Email: Brendan.Niemira@ars.usda.gov. |
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