Research

Thermal Inactivation of Listeria monocytogenes and Salmonella during Water and Steam Blanching of Vegetables

Thermal inactivation of Listeria monocytogenes and Salmonella was evaluated on peas, spinach, broccoli, potatoes, and carrots that were treated with hot water and steam. Results suggest that hot water and steam blanching practices commonly used by the frozen vegetable industry will achieve the desired 5-log lethality of L. monocytogenes and Salmonella and will enhance microbiological safety prior to freezing.

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Nutrition Research Project

Eating more fruits and vegetables matters when it comes to maintaining a healthy weight and potentially reducing the risk of certain diseases. Fruits and vegetables of all kinds supply valuable nutrients such as fiber and

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Blueberry Research

New controlled application of chlorine dioxide in gas form is being studied as a means of reducing bacteria on fresh fruits and vegetables. The first research project to be funded by a Foundation grant, titled

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Food Waste

The Frozen Food Foundation is elevating frozen’s role in reducing food waste through an original research project. 40 percent of all food produced in America is thrown away.  The average American family throws out an

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