Theme 1: On-farm Environment
Project 4: Pre-harvest applications of electrolysed oxidising (EO) water and other chemical interventions
The goal is to optimise the use of electrolysed oxidising (EO) water in parallel to other chemical sanitisers to develop pre-harvest control strategies against selected foodborne pathogen surrogates.
Experimentally optimise application of sanitisers including EO water, using a suitable commercial leafy green crop (e.g. rocket, Bok Choy, Chinese Broccoli or Choy Sum) under defined conditions of temperature, insolation, plant density and plant health status.
Investigate how phyllosphere microbiome abundance and diversity influence survival of pathogens, thus impact disinfection rates as well as stability of leafy green products during postharvest.
Assess the effectiveness of EO water and other chemical sanitisers (e.g. Nylate, Peracetic acid plus hydrogen peroxide) in a commercial setting and determine factors that potentially help or limit the success of pathogen control.
Establish effective application processes for sanitisers, particularly around obtaining consistent potency of EO water.
Examine the effectiveness of EO water to suppress fungal species while inactivating pathogens.
Compare the shelf-life of treated leafy green crop with a control group.