Final report for GNE24-329
Project Information
Foodborne illness associated with fresh produce remains a critical challenge for agricultural producers, processors, and consumers. Fresh tomatoes are often consumed raw and have been linked to multiple foodborne outbreaks in the United States, with Salmonella enterica identified as a leading pathogen associated with tomato related illnesses. During post-harvest handling, tomatoes are typically washed with chlorine-based sanitizers to reduce microbial contamination. However, chlorine treatments can have limitations related to inconsistent efficacy, environmental concerns, and increasing demand for natural and sustainable food safety solutions. This project evaluated alternative biological approaches to improve the microbial safety of fresh tomatoes.
Postbiotics are bioactive compounds produced by beneficial bacteria during growth in culture. After overnight growth, bacterial cells are removed and the remaining cell free supernatant contains naturally produced antimicrobial metabolites such as organic acids and peptides. These metabolites can reduce the survival of specific microorganisms on food surfaces and function as a natural biological control strategy.
We evaluated two interventions: electrostatic spraying of probiotic cultures and dip washing with postbiotics derived from protective cultures (LP, LR, LL1, LL2). The dip treatments represent the post-harvest washing and sanitizing step used during tomato handling. Tomatoes were inoculated with Salmonella enterica (approximately 6 to 8 log CFU per tomato), treated with the interventions, and stored under refrigeration to monitor pathogen survival. The project also provided training opportunities for students in food safety research and microbiological methods.
Electrostatic spraying of probiotic cultures resulted in a modest reduction of approximately 0.7 log CFU per tomato and did not consistently reduce Salmonella during storage. In contrast, postbiotic dip treatments reduced Salmonella populations by approximately 1 to 2 log CFU per tomato and pathogen levels were below detection limits by the end of storage. Treatment effectiveness varied among postbiotic preparations, indicating that the source of protective culture influences antimicrobial activity. An additional outcome was continued reduction of Salmonella during refrigerated storage in postbiotic treated samples.
These findings indicate that postbiotic dip treatments can serve as a natural alternative to conventional chemical sanitizers to improve fresh produce safety. This approach has the potential to support sustainable post-harvest practices, reduce food safety risks, and provide growers and processors with new tools to strengthen microbial control in tomato production systems.
The overall objective of this study is to enhance food safety and protect public health while supporting the fresh produce industry. This research aims to develop an effective, environmentally sustainable, and naturally derived antimicrobial intervention to reduce contamination of tomatoes by foodborne pathogens. We hypothesize that electrostatic spraying of probiotics or dip application of postbiotics will reduce Salmonella enterica contamination on tomatoes following harvest and during subsequent refrigerated storage, thereby improving the microbial safety of fresh tomatoes.
The specific objectives of this study are:
- To evaluate the efficacy of probiotic and postbiotic interventions for reducing S. enterica on tomatoes when applied as post-harvest treatments through
a. electrostatic spraying of probiotic cultures, and
b. dip application of postbiotic preparations. - To assess the persistence and effectiveness of these interventions in reducing or suppressing S. enterica populations during refrigerated storage.
Fresh tomatoes have been implicated in numerous foodborne outbreaks in the United States over the past two decades, with Salmonella enterica identified as one of the primary pathogens associated with tomato related illnesses. Contamination can occur at multiple stages of production and post-harvest handling, including through irrigation water, soil, manure, and processing environments. Because tomatoes are commonly consumed raw or minimally processed, contamination can result in direct exposure and increased risk of foodborne illness. Improving the microbial safety of fresh tomatoes therefore remains an important challenge for the produce industry.
Current post-harvest sanitation practices rely heavily on chemical sanitizers such as chlorine-based washes. Although widely used, these treatments may not fully eliminate pathogens on produce surfaces and may raise concerns related to environmental impact and increasing demand for natural and sustainable food safety interventions. These limitations highlight the need to investigate alternative antimicrobial strategies that are effective and environmentally responsible.
The purpose of this project was to evaluate biological interventions using probiotics and postbiotics to reduce Salmonella enterica contamination on fresh tomatoes. Probiotics can inhibit pathogens through competitive exclusion and antimicrobial compound production, while postbiotics consist of bioactive metabolites produced during probiotic growth that can directly suppress pathogen survival. The study evaluated electrostatic spraying of probiotic cultures and postbiotic dip washing as post-harvest interventions and assessed their ability to reduce Salmonella populations during refrigerated storage.
This research supports sustainable agriculture in the Northeast by exploring biologically derived antimicrobial strategies that may reduce reliance on conventional chemical sanitizers while improving the microbial safety of fresh produce.
Research
Bacterial cultures: A five-strain cocktail of Salmonella enterica (SE; S. Newport, S. Montevideo, S. Baildon, S. Braenderup, and S. Poona), representing fresh produce and human outbreak isolates, was used in this study. All pathogen strains were induced for resistance to nalidixic acid (NA; 50 µg/ml) to facilitate selective enumeration of the inoculated pathogen (Gurtler et al., 2018; Danyluk et al., 2014). Each strain was cultured separately in 10 ml of sterile tryptic soy broth supplemented with NA (TSB-NA; 50 µg/ml) and incubated at 37°C for 16 to 18 h. The overnight cultures were centrifuged at 3500 × g for 10 min at 4°C and washed twice with sterile phosphate buffered saline (PBS; pH 7.0). Equal volumes from each strain were combined to prepare the S. enterica cocktail. The bacterial population in the cocktail was determined by plating appropriate dilutions on Xylose Lysine Deoxycholate agar supplemented with NA (XLD-NA), followed by incubation at 37°C for 24 h (Danyluk et al., 2014; Gurtler et al., 2018; Ren et al., 2020; Fay et al., 2023). A concentrated suspension of the five-strain mixture in PBS was prepared to obtain the desired inoculum level.
For preparation of probiotics, Lacticaseibacillus rhamnosus NRRL-B-442 (LR), L. paracasei DUP-13076 (LP), Lactococcus lactis B-23802 (LL1), and L. lactis B-23804 (LL2) from the laboratory culture collection were cultured separately in de Man Rogosa Sharpe broth (MRS) and incubated at 37°C for 18 to 20 h. Overnight cultures were centrifuged at 3500 × g for 10 min at 4°C and washed twice with sterile PBS. The resulting probiotic pellets were resuspended in sterile potable water to obtain approximately 9 log CFU/ml and used for application as an electrostatic spray.
Preparation of postbiotics solutions: Probiotic bacteria including Lacticaseibacillus rhamnosus NRRL-B-442 (LR), L. paracasei DUP-13076 (LP), Lactococcus lactis B-23802 (LL1), and L. lactis B-23804 (LL2) from the laboratory culture collection were used for preparation of postbiotics. Each culture was grown separately in de Man Rogosa and Sharpe broth (MRS) at 37°C for 18 to 20 h. The overnight cultures were centrifuged at 3500 × g for 10 min at 4°C to separate the bacterial cells. The collected supernatant was then filter sterilized using a 0.22 µm membrane filter (Millipore) to obtain cell free postbiotic preparations.
The dipping treatments included sterile water as the negative control, MRS control (MRSC; sterile water containing 40% v/v MRS), 100 ppm chlorine, and postbiotic solutions prepared by mixing sterile water with 40% v/v of each postbiotic preparation: LR postbiotic (LR), LP postbiotic (LP), LL1 postbiotic (LL1), and LL2 postbiotic (LL2). These solutions were used for the tomato dipping treatments.
Tomato inoculation: Roma tomatoes were purchased from local farms, transported to the laboratory, and stored at 4°C. Tomatoes were used within 3 days of purchase. One day prior to the experiment, tomatoes were transferred to room temperature to allow tempering before use (Yun et al., 2015; Yuk et al., 2005). Tomatoes were sprayed with 70% ethanol and wiped to sanitize the surface. Each tomato was then inoculated with the pathogen cocktail using spot inoculation. A 50 µl aliquot of the Salmonella enterica cocktail (~10 log CFU/ml) was applied to the stem scar using a micropipette to achieve an inoculation level of approximately 6 log CFU per tomato. The inoculated tomatoes were allowed to dry for 1 h in a biosafety cabinet to facilitate bacterial attachment (Yun et al., 2015; Yuk et al., 2005; Wei et al., 1995). After air drying, six tomatoes were randomly selected to determine the efficiency of inoculation.
Electrostatic spray treatment using probiotics: Inoculated tomatoes were subjected to electrostatic spraying (ES) in a biosafety cabinet. Each tomato was treated using an electrostatic sprayer to apply a fine mist of the designated treatment solution (1 ml per tomato) onto tomatoes placed on aluminum foil. The electrostatic charge generated by the sprayer facilitated uniform distribution of the treatment across the tomato surface, including the stem scar region. Treated tomatoes were allowed to dry for 1 h prior to microbiological analysis. Following treatment, tomatoes were transferred to sterile clear plastic food containers and stored at 4°C to simulate refrigerated storage conditions (Penteado et al., 2004a,b). Salmonella populations were enumerated on day 0 (immediately after treatment) and on days 1, 3, 5, and 7 during refrigerated storage. At each sampling time point, three tomatoes from each treatment were analyzed. The entire experiment was conducted twice.
Dip treatment with postbiotics: Inoculated tomatoes were subjected to dip washing treatments in a biosafety cabinet. Each tomato was placed in a stomacher bag containing 50 ml of the designated treatment solution and gently agitated for 2 min. After treatment, the tomatoes were removed and allowed to air dry for 30 min prior to microbiological analysis. Following treatment, tomatoes were transferred to sterile clear plastic food containers and stored at 4°C to simulate refrigerated storage conditions. Salmonella populations were enumerated on day 0 (immediately after treatment) and on days 1, 3, 5, and 7 during refrigerated storage. At each sampling time point, two tomatoes from each treatment were analyzed. The entire experiment was conducted in four independent replicates.
Microbiological analysis: At each sampling time, individual tomatoes were transferred to sterile stomacher bags containing 50 ml of Dey–Engley neutralizing buffer and hand rubbed for 1 min to recover surface associated bacteria. Appropriate serial dilutions of the buffer were plated on Xylose Lysine Deoxycholate agar supplemented with nalidixic acid (XLD-NA) and incubated at 37°C for 24 h to enumerate surviving Salmonella populations on tomatoes (Gurtler et al., 2018; Ren et al., 2020; FDA BAM, 2023; Mathew et al., 2018). If Salmonella colonies were not detected by direct plating, samples were enriched in Rappaport–Vassiliadis (RV) broth at 42°C for 24 h, followed by streaking onto XLD-NA plates to determine the presence of Salmonella.
References:
Danyluk, M. D., Friedrich, L. M., & Schaffner, D. W. (2014). Modeling the growth of Listeria monocytogenes on cut cantaloupe, honeydew and watermelon. Food microbiology, 38, 52-55.
Fay, M. L., Salazar, J. K., Ren, Y., Wu, Z., Mate, M., Khouja, B. A., ... & Liggans, G. (2023). Growth kinetics of Listeria monocytogenes and Salmonella enterica on dehydrated vegetables during rehydration and subsequent storage. Foods, 12(13), 2561.
Gurtler, J. B., Harlee, N. A., Smelser, A. M., & Schneider, K. R. (2018). Salmonella enterica contamination of market fresh tomatoes: a review. Journal of food protection, 81(7), 1193-1213.
Mathew, E. N., Muyyarikkandy, M. S., Bedell, C., & Amalaradjou, M. A. (2018). Efficacy of chlorine, chlorine dioxide, and peroxyacetic acid in reducing Salmonella contamination in wash water and on mangoes under simulated mango packinghouse washing operations. Frontiers in Sustainable Food Systems, 2: 1-12.
Penteado, A. L., & Leitão, M. F. (2004a). Growth of Listeria monocytogenes in melon, watermelon and papaya pulps. International Journal of Food Microbiology, 92(1), 89-94.
Penteado, A. L., & Leitão, M. F. (2004b). Growth of Salmonella Enteritidis in melon, watermelon and papaya pulp stored at different times and temperatures. Food Control, 15(5), 369-373.
Ren, Y. (2020). Growth Kinetics of Salmonella enterica during Rehydration of Dehydrated Plant Foods and Subsequent Storage (Masters thesis, Illinois Institute of Technology).
U.S. Food and Drug Administration. (2023). Bacteriological Analytical Manual (BAM). Retrieved from: https://www.fda.gov/food/laboratory-methods-food/bacteriological-analytical-manual-bam. Accessed: March 10, 2026
Wei, C. I., Huang, T. S., Kim, J. M., Lin, W. F., Tamplln, M. L., & Bartz, J. A. (1995). Growth and survival of Salmonella montevideo on tomatoes and disinfection with chlorinated water. Journal of Food Protection, 58(8), 829-836.
Yuk, H. G., Bartz, J. A., & Schneider, K. R. (2005). Effectiveness of individual or combined sanitizer treatments for inactivating Salmonella spp. on smooth surface, stem scar, and wounds of tomatoes. Journal of food science, 70(9), M409-M414.
Yun, J., Fan, X., Li, X., Jin, T. Z., Jia, X., & Mattheis, J. P. (2015). Natural surface coating to inactivate Salmonella enterica serovar Typhimurium and maintain quality of cherry tomatoes. International Journal of Food Microbiology, 193, 59-67.
Reduction of Salmonella enterica on Fresh Tomatoes by Electrostatic Spraying of Probiotics
Tomatoes were inoculated with approximately 8 log CFU/tomato of Salmonella enterica prior to electrostatic spraying treatments. Immediately after treatment (day 0), S. enterica populations recovered from the control (water) and chlorine treated tomatoes were approximately 7.3 and 6.6 log CFU/tomato, respectively. Electrostatic spraying of probiotic cultures resulted in an immediate reduction of approximately 0.7 log CFU/tomato compared with the control (p ≤ 0.05).
During refrigerated storage at 4°C, S. enterica remained detectable in all treatment groups throughout the 7 day study period. On day 1, S. enterica populations were approximately 7.5 log CFU/tomato in the control group and 7.1 log CFU/tomato in chlorine treated samples. Tomatoes treated with probiotic electrostatic spraying showed S. enterica populations of approximately 7.0 log CFU/tomato (LP), 6.7 log CFU/tomato (LR), 6.9 log CFU/tomato (LL1), and 7.3 log CFU/tomato (LL2), with no significant differences compared with the control (p > 0.05). Similar trends were observed on days 3, 5, and 7, where S. enterica populations in the control group ranged from approximately 6.1 to 6.6 log CFU/tomato and probiotic treated samples ranged from 5.9 to 6.9 log CFU/tomato. A significant reduction was observed only on day 5 in LR treated tomatoes, where S. enterica populations were reduced by approximately 0.7 log CFU/tomato compared with the control (p ≤ 0.05).
The limited reduction of S. enterica following probiotic electrostatic spraying may be explained by several factors. Unlike postbiotic treatments that contain preformed antimicrobial metabolites, live probiotic cells require time to establish and produce inhibitory compounds. The tomato surface environment may not support extensive probiotic growth due to limited nutrient availability, low water availability, and refrigerated storage conditions, which can restrict metabolic activity and antimicrobial production.
Additionally, the relatively high initial pathogen load used in this challenge study may have reduced the ability of probiotic cells to effectively compete with or suppress the pathogen population. Although electrostatic spraying enhances surface coverage through electrically charged droplets, the number of probiotic cells delivered to the tomato surface may still have been insufficient relative to the pathogen population. Furthermore, the irregular and hydrophobic characteristics of tomato surfaces may reduce attachment and persistence of sprayed probiotic cells.
Overall, electrostatic spraying of probiotics produced modest immediate reductions but did not consistently suppress S. enterica during refrigerated storage under the conditions tested. Further optimization of probiotic cell concentration, formulation stability, and application parameters may improve the effectiveness of probiotic based interventions for enhancing fresh produce safety.
Enhanced Control of Salmonella enterica on Fresh Tomatoes by Postbiotic Dip Washing
To enhance antimicrobial efficacy against Salmonella enterica on tomato surfaces, the intervention strategy was modified in two ways. First, the treatment approach was changed from probiotic electrostatic spraying to postbiotic dip washing. This approach utilizes cell-free antimicrobial metabolites produced by protective cultures rather than relying on live probiotic cells to establish and produce inhibitory compounds on the tomato surface. Second, the inoculum level used for challenge studies was reduced from ~ 8 log CFU/tomato in the electrostatic spraying experiment to ~ 6 log CFU/tomato to better evaluate treatment effectiveness under conditions that more closely represent realistic contamination scenarios. The dip washing method also improves direct contact between antimicrobial metabolites and the tomato surface, which may enhance pathogen control during post-harvest handling.
Tomatoes were inoculated with approximately 6 log CFU/tomato of Salmonella enterica prior to dip washing treatments. Immediately after treatment (day 0), S. enterica populations recovered from the control, chlorine, and MRS-treated tomatoes were approximately 3.69, 3.39, and 3.97 log CFU/tomato, respectively. In contrast, postbiotic treatments resulted in significantly lower S. enterica populations, with counts of 2.72, 1.91, 3.03, and 2.20 log CFU/tomato for LP, LR, LL1, and LL2 treatments, respectively.
During refrigerated storage at 4°C, S. enterica remained detectable in the control, chlorine, and MRS-treated samples throughout the study. On day 1, S. enterica populations were approximately 3.57, 3.23, and 3.77 log CFU/tomato in the control, chlorine, and MRS groups, respectively. Postbiotic-treated samples showed substantially lower pathogen levels. In particular, LR and LL2 treatments reduced S. enterica populations to levels below the direct plating detection limit by day 1, although some samples remained enrichment positive, indicating the presence of the pathogen.
Similar trends were observed during subsequent storage. On day 3, S. enterica populations in the control, chlorine, and MRS-treated groups were approximately 3.40, 3.15, and 3.54 log CFU/tomato, respectively, while postbiotic-treated samples maintained significantly lower pathogen levels. LP and LL1 treatments continued to reduce S. enterica populations during storage, and by day 7 pathogen counts in these treatments also fell below the direct plating detection limit, although enrichment-positive samples were still occasionally observed.
By day 7, S. enterica populations remained detectable in the control, chlorine, and MRS-treated tomatoes at approximately 3.05, 2.90, and 3.37 log CFU/tomato, respectively. In contrast, LR and LL2 treatments maintained pathogen levels below the direct plating detection limit throughout storage after day 1, while LP and LL1 treatments reached similar levels by the end of storage.
Overall, postbiotic dip washing reduced S. enterica populations on tomatoes by approximately 1–2 log CFU/tomato compared with untreated controls across multiple storage time points. Among the tested treatments, LR and LL2 postbiotics demonstrated the most effective antimicrobial activity, rapidly reducing pathogen populations to below detectable levels within one day of storage. These findings indicate that postbiotic dip washing, particularly with LR and LL2-derived postbiotics, provides a strong and sustained antimicrobial intervention for improving the microbial safety of fresh tomatoes during refrigerated storage.
The goal of this project was to develop a natural and sustainable intervention to reduce Salmonella enterica (SE) contamination on fresh tomatoes during post-harvest handling and refrigerated storage. Two biological approaches were evaluated: electrostatic spraying of probiotic cultures and dip washing with postbiotics derived from protective cultures. The objective was to determine whether these interventions could reduce pathogen populations on tomatoes and improve microbial safety compared with conventional sanitation practices.
Electrostatic spraying with probiotic cultures produced a small but statistically significant reduction of approximately 0.7 log CFU per tomato immediately after treatment. However, during refrigerated storage at 4 °C, SE populations remained detectable in all treatment groups, and probiotic treatments did not consistently reduce pathogen levels compared with the untreated control. Only one probiotic treatment showed a modest reduction later in storage. These results suggest that probiotic electrostatic spraying alone may have limited antimicrobial effectiveness under the conditions tested, likely because live probiotic cells require time and favorable environmental conditions to establish and produce antimicrobial metabolites.
In contrast, dip washing with postbiotics demonstrated substantially stronger antimicrobial activity. Postbiotic treatments reduced SE populations by approximately 1–2 log CFU per tomato, corresponding to reductions of roughly 90–99% compared with untreated controls (p ≤ 0.05). Postbiotic-treated tomatoes consistently showed significantly lower pathogen levels than both the water control and the conventional chlorine wash. In many cases, SE populations fell below the direct plating detection limit by the end of refrigerated storage, indicating strong and sustained antimicrobial effects.
Overall, the study met its objective of identifying a natural intervention capable of improving the microbial safety of fresh tomatoes. Postbiotic dip washing showed greater effectiveness than probiotic electrostatic spraying and represents a promising alternative to conventional chemical sanitizers during post-harvest handling. Adoption of this approach could substantially reduce Salmonella contamination on fresh tomatoes and help lower the risk of foodborne illness associated with fresh produce.
Education & outreach activities and participation summary
Participation summary:
Due to the timing of the project and reporting period, the findings have not yet been formally shared with stakeholders. Outreach activities are planned to communicate the results to produce growers, food safety professionals, and researchers. Results will be presented at regional grower and extension meetings such as the Regional Produce Safety Meeting, the Connecticut Small Fruit and Vegetable Growers Conference, and the NECAFS Annual Conference. Findings will also be shared through online platforms including the University of Connecticut food safety webpage and the Naturally@UConn website. In addition, the research will be presented at scientific meetings and submitted for publication in peer-reviewed journals to disseminate the results to the broader scientific community.
Project Outcomes
Contribution to Agricultural Sustainability
This project contributes to agricultural sustainability by exploring a natural, biologically derived strategy to improve the microbial safety of fresh tomatoes during post-harvest handling. Foodborne illness outbreaks linked to fresh produce create economic, environmental, and social challenges for growers, processors, and consumers. The objective of this project was to evaluate whether postbiotic-based antimicrobial treatments could reduce Salmonella enterica contamination on tomatoes during refrigerated storage and to assess their potential as an alternative to conventional sanitation approaches.
From an economic perspective, improving microbial safety on fresh produce may help reduce risks associated with contamination events, product rejection, and potential recalls. In this study, postbiotic dip treatments reduced Salmonella enterica populations on tomatoes by approximately 1–2 log CFU per tomato compared with untreated controls, corresponding to reductions of roughly 90–99%. While these results were obtained under controlled laboratory conditions, they suggest that postbiotic treatments may have potential to reduce pathogen levels during post-harvest handling. Additional research is needed to determine their effectiveness and feasibility under commercial production and packing conditions.
From an environmental perspective, the study explored the potential use of postbiotics as an alternative to chlorine-based sanitizers commonly used in produce washing. Chlorine sanitizers require careful management due to the formation of chemical residues and the need to manage wash water. Postbiotics consist of antimicrobial metabolites produced by beneficial bacteria during growth and represent a biologically derived intervention. If further validated and adapted for commercial use, such approaches could contribute to reducing reliance on conventional chemical sanitizers.
The project also contributed to social sustainability through training and workforce development. Graduate students involved in the project gained hands-on experience in food safety research, microbiological analysis, and experimental design. Developing this expertise supports the next generation of researchers and professionals working in sustainable food systems and agricultural safety.
Because this research was conducted under laboratory conditions, its direct impact on farm practices is still limited. Outreach and knowledge transfer activities are planned to share the findings with growers, food safety professionals, and researchers. These efforts may support future research, pilot-scale evaluations, and potential adaptation of biologically derived food safety interventions in the produce industry.
Overall, this project provides preliminary evidence that postbiotic-based treatments may help reduce pathogen contamination on fresh tomatoes and supports continued research into sustainable food safety strategies for fresh produce systems.
Changes in Knowledge, Skills, and Future Research Direction
During the course of this project, both my advisor and I developed a deeper understanding of the challenges associated with improving food safety while supporting sustainable fresh produce systems. The initial objective of the study was to evaluate probiotics as a biological intervention to reduce Salmonella enterica contamination on tomatoes. Through the experimental process, we observed that electrostatic spraying of probiotic cultures produced a modest immediate reduction of the pathogen but did not consistently suppress Salmonella populations during refrigerated storage. These results increased our awareness of the practical limitations of using live microbial interventions on fresh produce surfaces, particularly under environmental conditions such as limited nutrients, low moisture availability, and cold storage temperatures that restrict microbial activity.
As the study progressed, our research focus shifted toward postbiotics, which are cell-free antimicrobial metabolites produced by beneficial bacteria during growth. This transition expanded our understanding of alternative biological strategies for improving produce safety. The results demonstrated that postbiotic dip treatments were able to reduce Salmonella populations on tomatoes and maintain lower pathogen levels during refrigerated storage compared with untreated controls. This finding highlighted the potential advantages of using biologically derived antimicrobial metabolites rather than relying solely on the activity of live microorganisms.
The project also strengthened our technical and research skills. Through this work, we gained experience in pathogen inoculation models, post-harvest treatment simulations, microbial enumeration and enrichment techniques, and experimental design for food safety studies. In addition, the project helped us better understand how laboratory research can be designed to evaluate potential interventions that may later be explored in real-world agricultural and post-harvest environments.
This research has influenced my future research direction by reinforcing my interest in food safety and sustainable agricultural systems. I plan to continue working in the area of fresh produce safety, with a focus on natural antimicrobial compounds, biological control strategies, and innovative post-harvest interventions to reduce foodborne pathogens. The results generated from this project will serve as a foundation for future studies aimed at improving the safety of fresh produce while supporting sustainable agricultural practices.
Findings from this research will be prepared for dissemination through presentations at scientific conferences and submission to peer-reviewed journals, contributing to the broader scientific understanding of sustainable food safety strategies for fresh produce.