2007 Annual Report 1a.Objectives (from AD-416) 1. Evaluate the effect of hot water surface pasteurization process, developed at ERRC, on microbial and sensory qualities, and shelf life extension of fresh-cut cantaloupe melons. 2. Validate hot water surface pasteurization process using the ERRC dip tank under commercial production conditions at Del Monte’s processing facility. 1b.Approach (from AD-416) Research will be conducted to determine the effect of hot water surface pasteurization process on quality and shelf-life extension of fresh-cut cantaloupe melons. Our initial results indicate that more than 5 log CFU/cm2 reductions in Salmonella Poona populations on cantaloupe surfaces can be achieved following commercial-scale hot water immersion of whole melons at 76°C for 3 min. Also, this hot water commercial-scale treatment of whole melons was not detrimental to either the quality or shelf-life of fresh-cut pieces prepared from the treated melons. This treatment will be compared with hydrogen peroxide (H2O2) and chlorine washing treatments as points of reference. Large-scale produce decontamination trials will be conducted in the Biosafety Level 2 (BSL-2) Pilot Plant using an ERRC designed commercial-scale dip tank. Such research will provide critical information needed to establish the utility of hot water surface pasteurization treatment as a produce sanitizer. 3.Progress Report This report documents research conducted under a cooperative agreement between ARS and Del Monte Fresh Produce Company in support of the parent project 1935-41420-011-00D, Intervention technologies for enhancing the safety and security of fresh and minimally processed produce and solid plant-derived foods. Hot water pasteurization for decontamination of cantaloupe melons using the ERRC designed and built pilot scale equipment was capable of achieving more than 99.9% reduction in native and spoilage aerobic microbial populations, a significant improvement over conventional technology. This treatment was capable of maintaining sensory qualities and extending shelf life of fresh and fresh-cut cantaloupes and decreasing the risk of food-borne illnesses. Validation of hot water surface pasteurization at Cooperator’s processing facility is underway. Progress was monitored on monthly basis through meetings, site visits and conference calls.