Funded by the Center for Produce Safety (CPS), University of Tennessee researchers are examining whether adding food-grade antimicrobials to the wax and fungicidal coatings typically applied to stone fruit might mitigate foodborne pathogen contamination while extending shelf life.

With the onset of the COVID-19 pandemic, all industries that need to maintain microbiologically safe environments have shown a renewed interest in antimicrobial coatings and their application.