Abstract
The TECH4PATH project aims to tackle the issue of emerging safety issues by investigating strategies for decontamination of fruit and vegetable food products (FVPs) by a variety of emerging pathogens, such as bacteria, viruses and parasites. In this direction, the TECH4PATH project is principally aimed to study, optimize and create basic protocols for the application of two non-thermal technologies (cold plasma-CP and High Hydrostatic Pressure-HHP) for the decontamination of the emerging pathogens on FVPs. Effects of the tested technologies will be evaluated on the quality and nutritional aspects of FVPs in order to ensure safe, healthy and high-quality products; the overall environmental impact will be also assessed. Food safety is a fundamental human right, as explicitly recognized in the United Nations Sustainable Development Goals (SDGs). Nevertheless, foodborne diseases continue to represent a major burden on public health and remain a persistent challenge for health systems worldwide. In addition to traditional foodborne hazards, the safety of the food chain is now facing new and unprecedented threats, highlighted not only by the SARS-CoV-2 pandemic but also by the emergence of pathogens that have so far been underdiagnosed and underreported. Against this background, the TECH4PATH project was conceived to address these challenges by investigating strategies for the decontamination of fruit and vegetable products (FVPs) contaminated by both conventional and emerging pathogens. More specifically, TECH4PATH aimed to study, optimize, and establish baseline protocols for the application of two non-thermal technologies—cold plasma (CP) and high hydrostatic pressure (HHP)—for the decontamination of emerging pathogens in FVPs. Minimally processed fruit and vegetables (MPFV), fresh juices (FJ), and frozen berries (FB) were selected as model matrices to test the decontamination efficacy of the proposed technologies. Escherichia coli was chosen as the reference bacterium because it has been extensively studied, while Cronobacter spp. and Arcobacter spp. were included as emerging bacterial pathogens. In addition, the protozoan parasites Giardia intestinalis and Cryptosporidium spp., as well as the foodborne viruses norovirus and hepatitis A virus (HAV), were considered among the emerging safety hazards investigated in the project. Alongside decontamination efficacy, the effects of the tested technologies on the quality and nutritional characteristics of FVPs were also evaluated, with the aim of ensuring that the resulting products remain safe, healthy, and of high quality. Furthermore, the overall environmental impact of the most promising applications was assessed. The project was structured into six work packages (WPs), each addressing a specific aspect of the research activities, and involved three operational units (OUs).
Results achieved
For each of the proposed technologies, different processing parameters were applied and evaluated for the decontamination of specific pathogens. In particular, fruit and vegetable products were artificially inoculated with the selected pathogens and subsequently treated with different cold plasma configurations or high hydrostatic pressure, while varying the main processing parameters. By combining the inactivation results with the observed effects on product quality and nutritional properties, the optimal processing conditions were identified for each technology–product combination. The application of the proposed emerging technologies made it possible to achieve different levels of inactivation of the selected pathogens, depending on the processing parameters adopted and the food matrix considered. These results represent an important contribution to improving the safety of fruit and vegetable products and, in some cases, constitute the first assessment of decontamination efficacy in real food products. The shelf life of fruit and vegetable products treated under the optimized CP and HHP protocols was assessed. The results demonstrated a significant extension of shelf life, together with a substantial improvement in product quality. These findings may facilitate the acceptance of the proposed technologies at both industrial and consumer levels. In addition, the extension of product shelf life represents an important contribution to the reduction of food loss and waste. A complete Life Cycle Assessment (LCA) was performed for the proposed technologies, taking into account the associated shelf life of the treated products and comparing the results with those of conventional processing methods commonly adopted by industry. The analysis provided relevant information on the main environmental sustainability indicators of the proposed technologies and, particularly in the case of CP, represents, to the best of our knowledge, one of the first attempts of this kind. These results may provide valuable support for the future industrial implementation of the proposed technologies. The project outcomes were disseminated and communicated through a range of activities, including the creation of a project logo, the development of a dedicated project website, the presentation of the project objectives and main results at national and international conferences, participation in national fairs through a dedicated stand, and presentations delivered at workshops. The results obtained within the project have contributed to advancing knowledge on the potential of non-thermal technologies for food decontamination, offering valuable opportunities to extend their application beyond conventional microbial control and to promote their adoption within the food supply chain, in line with SDG 9, “Build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation.” In addition, TECH4PATH may support the development of more robust food safety regulatory frameworks by providing scientific evidence on possible strategies to prevent foodborne diseases associated with new and emerging food safety risks.Dettagli del progetto
Responsabile scientifico: Enrico Valli
Strutture Unibo coinvolte:
Dipartimento di Scienze e Tecnologie Agro-Alimentari
Coordinatore:
ALMA MATER STUDIORUM - Università di Bologna(Italy)
Contributo totale di progetto: Euro (EUR) 206.876,00
Contributo totale Unibo: Euro (EUR) 127.193,00
Durata del progetto in mesi: 24
Data di inizio
12/10/2023
Data di fine:
28/02/2026
