AFFI relies on science-based research to inform its policy issues and educate its members. Key to AFFI’s scientific research efforts are assessing technical gap areas and identifying relevant collaboration with industry academia. The following studies were funded by the Frozen Food Foundation which is a not-for-profit organization affiliated with AFFI that was founded to support research and education on the nutritional, safety and societal attributes of frozen foods.

Design Elements of Listeria Environmental Monitoring Programs in Food Processing Facilities: A Scoping Review of Research and Guidance Materials

A scoping review was conducted to collate and synthesize available research and guidance materials on Listeria EM in food processing facilities. An exhaustive search was performed to identify all available research, industry and regulatory documents, and search results were screened for relevance based on eligibility criteria. The comprehensive collection of documents identified and synthesized in this review aids continued efforts to minimize the risk of Lm contaminated foods.

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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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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 Synergistic Impact of Chlorine Dioxide Gas and Various Freezing Rates on the Microbiological Quality of Frozen Blueberries, was the final

Read More »

Design Elements of Listeria Environmental Monitoring Programs in Food Processing Facilities: A Scoping Review of Research and Guidance Materials

A scoping review was conducted to collate and synthesize available research and guidance materials on Listeria EM in food processing facilities. An exhaustive search was performed to identify all available research, industry and regulatory documents, and search results were screened for relevance based on eligibility criteria. The comprehensive collection of documents identified and synthesized in this review aids continued efforts to minimize the risk of Lm contaminated foods.

Read More »

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.

Read More »

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 Synergistic Impact of Chlorine Dioxide Gas and Various Freezing Rates on the Microbiological Quality of Frozen Blueberries, was the final

Read More »
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