Session 89: Room N-110 | |||
Thursday PMMicrobiological safety of fresh-cut fruits and vegetables | |||
| Sponsor: | Fruit & Vegetable Products Division | ||
| Cosponsor(s): | Food Microbiology Division | ||
| Moderator(s): | G. M. Sapers, USDA-ARS-Eastern Regional Research Center R. M. Basel, Lebensmittel Consulting | ||
| Time: | 2:30 PM | ||
| 2:30 PM | Introductory Remarks | ||
| 2:35 PM | 89-1 | Good agricultural practices to reduce contamination of produce for fresh-cut processing J. R. GORNY | |
| 3:05 PM | 89-2 | Internalization of microorganisms in fruits and vegetables J. A. BARTZ | |
| 3:35 PM | 89-3 | Commercial-scale surface pasteurization process for inactivation of Salmonella Poona Rm 2350 and Escherichia coli ATCC 25922 on cantaloupes B. A. ANNOUS | |
| 4:05 PM | 89-4 | Browning inhibitor and processing aid contamination G. M. Sapers, B. A. ANNOUS | |
| 4:35 PM | 89-5 | Development of HACCP plans for fresh-cut fruit and vegetable processing W. C. HURST | |