Improving the Safety and Quality of Organic Leafy Greens Webinar

Organic Agriculture June 21, 2019 Print Friendly and PDF

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About the Webinar

The objective of this webinar is to educate the audience on the ongoing organic leafy greens research at the University of Arizona. This webinar will cover the following: Attachment and biofilm formation of bacteria on organic leafy greens and leafy green wash water equipment surfaces; plant antimicrobial/organic sanitizer washes for organic leafy greens; edible films as interventions in bagged salads; and survival of pathogenic bacteria in organic composts and compost teas. Some of the outreach activities for leafy green producers will also be discussed.

Intended audience: Fresh produce growers and industry professionals; Extension agents/Outreach personnel; research scientists; academic faculty; students; regulatory personnel; consumers/general public and others interested in leafy greens research.

About the Presenter

Dr. Sadhana Ravishankar is an Assistant Professor at the department of Veterinary Science and Microbiology, University of Arizona, Tucson, AZ. Currently her research focuses on controlling foodborne pathogens using various technologies and natural plant antimicrobials; improving the safety and quality of organic leafy greens; understanding the survival of foodborne pathogens on fresh produce, composts, and compost teas; attachment and biofilm formation of pathogens; ecology of foodborne pathogens in fresh produce growing environments; reducing pathogens and carcinogenic compounds in meats using plant antimicrobials; and stress response in foodborne pathogenic bacteria. She also teaches courses on Food Microbiology (MIC 430/530) and General Microbiology (MIC 205) to both graduate and undergraduate students at the University of Arizona.

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This is an eOrganic article and was reviewed for compliance with National Organic Program regulations by members of the eOrganic community. Always check with your organic certification agency before adopting new practices or using new materials. For more information, refer to eOrganic's articles on organic certification.

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.