Nanotechnology for the control of biofilms in surfaces during postharvest handling of fresh produce

This presentation, during the session of the 11th May 2021 in Charlas en la Biblioteca, will be a review of the most recent findings in relation to those factors that determine microbial pathogenic contamination and adherence in fresh produce and the surface of equipment. It will address the importance of physicochemical as well as biological factors that govern the process of microbial contamination on the surface, microbial adherence and detachment, surface roughness and chemistry, and microbial decontamination under different scenarios from field to consumer. Recent work at Texas A&M University has revealed that intrinsic characteristic of produce surfaces, and equipment surfaces, as well as those from microorganisms determines the fate the organism will experience when colonizing a surface and when exposed to an array of different decontamination procedures. As a result of these findings we will discuss and envision the possibility of predicting microbial contamination and decontamination events under different scenarios under which a produce is handled along the food chain from field to fork.? More informationPriming with nano-aerosolized water and sequential dip-washing with hydrogen peroxide Bacterially Antiadhesive, Optically Transparent Surfaces Inspired?from Rice Leaves Luis Cisneros-Zevallos, Ph.D.ProfessorDepartment of Horticultural SciencesPlant Bioactives & Bioprocessing Research LabTexas A&M UniversityCollege Station, TX 77843-2133lcisnero@tamu.edu