Leafy green vegetables are a growing part of the average American diet. Yet in 2009, leafy greens made the Center for Science in the Public Interest’s “Top 10 Riskiest Foods,” due to number of outbreaks and foodborne illnesses linked to them. In this short course, we will review and discuss the latest developments in sanitizers application in fresh produce.Topics include traceability, microbiology of fresh produce safety, comparison of gas and liquid sanitizers, use of ozone for fresh produce, use of chlorine dioxide for fresh produce, regulatory issues, economics of gas vs liquid sanitizer applications and a panel discussion.

Registration begins at 8 a.m. and the first session at 8:30 a.m.Costs include handouts, lunch and refreshments. Registration received on or before June 8: $30 or $15 for students. On-site registration: $35 or $20 for students.Contact: Dr. Gonul Kaletunc [email protected], or 614-292-0419.