Integrated approach for microbial and chemical food safety

Every day, the FDA implements recalls because of possible microbial or chemical contamination in fresh or processed foods. Maine has been a large producer of agricultural commodities such as berries, potatoes, and seafood commodities such as lobster. Safety of food products is a major concern to the growers and processors. This research, aimed at an integrated approach to microbial and chemical food safety as well as incorporating health-benefiting compounds of agricultural produce, is intended to alleviate safety concerns and improve health value of food products. We will focus on novel food processing methods such as ultrasound, microwave, and high-pressure processing for blanching, and dehydration for extraction of bioactive compounds for producing powders and other value-added products. Simultaneously, the effects of the above processing methods on the microorganisms in fresh and processed foods will also be studied. Study on the allergenicity of crustacean products as an additional heath consideration that may be influenced by processing will provide insight of food allergy. The proposed work will be performed by applying various processing techniques in model foods to analyze effects on allergen detection and refine allergen extraction.