Detection of foodborne pathogens

By combining continuous ultrasound treatment with chlorine washing, scientists have predicted that they reduce the total number of foodborne pathogenic bacteria by over 99.99%.

This claim comes from research undertaken by Hao Feng, a U of I professor of food science and human nutrition. According to Feng, the USDA is looking for proposed technologies that can achieve a 4 to 6 log reduction in pathogen cells.

Feng’s system uses three pairs of large-area ultrasonic transducer boxes to form a channel through which ultrasound is provided.

For further details, see:

Bin Zhou, Hao Feng, Arne J. Pearlstein. Continuous-flow ultrasonic washing system for fresh produce surface decontamination. Innovative Food Science & Emerging Technologies, 2012

Posted by Tim Sandle