Dr. Worobo’s research program is focused on the enhancement of the microbiological safety and quality of fresh and processed fruits and vegetables for the consumers of New York State and the United States.  Within the last 10 years, fresh and minimally processed fruits and vegetables have been recognized as a major vehicle for foodborne illness.  The consumption of fresh fruits and vegetables, particularly leafy greens, has dramatically increased in the past 20 years due to consumer education and promotion of healthy eating by various US government agencies. Concurrently, an increase in the numbers of large multi-state produce associated foodborne illness outbreaks occurred. Investigation of new technologies and combinations with existing food processing technologies to enhance the safety and quality of post harvest produce as well as intervention methods at the pre-harvest level to reduce pathogen levels through farmer best practice recommendations, with emphasis on hydrologic transmission of pathogens onto produce.

Similarly, there have been increased numbers of microbial spoilage occurrences associated with juice and beverages due to thermoaciduric bacteria and heat resistant molds. Although these spoilage incidents do not represent a safety risk, they can result in large scale recalls by industry on the order of 10’s of millions of units. Unfortunately, the spoilage is not detected until after it has left the production facility. The source of these spoilage microorganisms is varied and difficult to determine. The most common sources but not limited to, are indigenous to the production facility or raw ingredients. Limited information exists for these spoilage microorganisms and a portion of my research has been directed towards the physiological and genetic characterization, microbial ecology, and effective control measures to prevent these spoilage microorganisms in foods.

Non-thermal processing methods (UV, gaseous antimicrobials) are being investigated for their potential application to various foods at different stages of food production.  These non-thermal food processing treatments enhance the quality and are being evaluated for their effectiveness in achieving a safe food product.