Research

Subproject 5

WP5.1 Development of a consolidated framework/Code of practice for the evaluation of "minimum" and "added value" processing strategies in organic and "low input" food production and processing with respect to food quality and safety

WP5.2 Case study 1: Assessment of chlorine replacement strategies for fresh cut vegetable

WP5.3 Case study 2: Assessment of processing technologies that may improve the nutritional composition of dairy products

Workpackage 5.2

Case study 1: Assessment of chlorine replacement strategies for fresh cut vegetable

This case study will focus on the evaluation of new processing methods aimed at improving food safety. It will take into consideration deliverables from WP5.1 and the exact work plan has therefore not yet been developed.

It is, however, likely to involve:

• The use of alternative sanitising protocols (based on e.g. organic acids, ozone, essential oils) under controlled laboratory conditions, It will focus on processing fresh cut lettuce and mixtures of different fresh-cut-vegetables followed by microbiological assessments and sensory evaluation after storage in different temperatures.
  
• Evaluation of disinfection methods under commercial conditions, following up on results from WPs 3.4.1 and 3.4.2 and
• The development of guidelines for the use of acceptable processing strategies for fresh-cut-vegetable products