8:52 a.m., May 22, 2009----In many countries worldwide, the consumption of seed sprouts has increased in recent decades with the shift of consumer preference towards more healthful food options. Since consumers insist on eating their sprouts raw, scientists must find an alternative method to inactivate bacteria that might contaminate them.

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Alfalfa sprouts are one of the most common sprouts consumed in the United States due to their wide availability and their excellent nutritional value. Unfortunately, there have been recurrent outbreaks in the past decade connecting sprouts and disease-causing bacteria such as Salmonella and E. coli O157.

Hudaa Neetoo, a doctoral candidate in the University of Delaware's Department of Animal and Food Sciences, researches the microbial safety of several varieties of sprouted seeds commonly consumed in sandwiches and salads. Under the direction of Haiqiang Chen, professor of food science, Neetoo has been working with high pressure processing techniques and mild heat treatments to enhance the safety and packaging components of our food supply.

Compared to conventional thermal processing methods such as cooking, non-thermal processing technologies, like high hydrostatic pressure technology, produce a fresher, higher quality product. The other advantage of high pressure treatment for decontaminating sprouting seeds lies in the fact that it is chemical free and therefore considered to be a “green technology.”

Neetoo's findings so far have indicated that it is possible to completely kill pathogenic bacteria such as E. coli O157:H7 on alfalfa as well as other sprouting seeds -- clover, broccoli and radish sprout seeds among the -- using high pressure with minimal negative impact on the seeds.

Using high pressure to treat foods is not a new idea, as many foods available in the grocery store have been prepared using high pressure processing, including some brands of guacamole, yogurt smoothies and ready-to-eat lunch meats.

Although it is estimated that the price of pressure treated products is a bit higher than foods treated in more conventional ways, such products hold great promise.

Before coming to Delaware, Neetoo received a bachelor's degree in biochemistry from Imperial College in London. Originally, she came to Delaware for a two-month summer internship as part of an exchange program between UD and Imperial in 2004. It was during her visit here that Chen offered her a position in his lab in conjunction with earning her master's degree.

While working toward her master's, Neetoo's research project focused on the enhancement of the safety of cold-smoked salmon through the application of antimicrobial packaging. In 2006, Chen offered Neetoo a position in his lab for an additional three years, furthering her studies to the Ph.D. level.

Chen said, "Hudaa is a highly motivated and ambitious student with a very clear career goal."

Neetoo is currently enrolled in the Higher Education Teaching Certification Program offered by UD's Center for Teaching Effectiveness in preparation for a career in academia.

In response to her outstanding academic achievements, Neetoo has received several scholarships and awards from UD, as well as from the Institute of Food Technologists (IFT) and the International Association for Food Protection (IAFP). She is also a member of prominent scientific organizations such as the American Association for the Advancement of Science (AAAS) and Sigma Xi.

Currently, Neetoo is the senator representing the animal and food sciences department in the Graduate Student Senate. Since her appointment to the senate, she has been an active member serving on as many as five different committees and serving to champion several different issues and causes.

During her time as a graduate student, Neetoo has authored or co-authored eight publications and has given six presentations at professional meetings. She has also been involved in many extracurricular and extramural activities, namely the Food Science Club.

In 2006, Neetoo assumed the position of acting chairperson for the UD Food Science Club and has played a large role as a student representative for several IFT Divisions and the Philadelphia IFT Regional Section.

Most recently, Neetoo received the regional and national graduate scholarship during the IFT student recognition ceremony on May 6 in Philadelphia.

Article by Rachael Dubinsky