PassionIT News

Food-grade waxes are applied to many produce items before storage and distribution to control postharvest decay and extend shelf life. But relatively little is known about how different waxes and the waxing step impact microbial food safety.

In her project funded by the Center for Produce Safety (CPS), “Waxing of whole produce and its involvement in and impact on microbial food safety,” Luxin Wang, Ph.D. an associate professor with the University of California-Davis, is studying the microbial food safety of waxing produce.

Read More at:

https://www.foodsafetynews.com/2021/09/project-looks-at-impact-of-food-grade-waxes-on-fresh-produce-food-safety/