Enhancing food safety, quality, and sustainability of low-moisture food systems through emerging food processing and dry sanitation technologies

Recent foodborne pathogen outbreaks associated with low-moisture foods (LMF) have highlighted the public concern of LMF safety. The low thermal conductivity of LMF and high thermal resistance of pathogens in dry environment create challenges for pasteurization of LMF using conventional heat treatments. My research aims to improve microbial food safety and quality of LMF using novel/emerging food processing technologies including thermal and non-thermal processing. The validated intervention technologies can provide additional options for the food industry to improve the food safety and quality of LMF. Environmental sanitation is critical to prevent allergenic cross-contact and microbial cross-contamination in food manufacturing environments. However, water cannot be used in the dry food processing environment due to microbial harborage site formation. My postdoctoral research is to develop dry sanitation techniques. I am interested in developing waterless technologies to clean and sanitize the food contact surfaces, and this will use less chemicals, have smaller waste streams and reduce overall water usage within the facility. My overall research interest is to improve food safety, quality, and sustainability through emerging technologies.