Eliminating Pathogens in Fresh or Raw Food
- Summary
- Purdue University researchers have developed an innovative way to eliminate food pathogens and reduce spoilage microorganisms in fresh or raw food. This technology generates ozone from the gases contained in a sealed package and eliminates many forms of bacteria that cause severe infections such as salmonella and E. coli. This technology, atmospheric, non-equilibrium plasma (ANEP), produces the bacteria-killing gas instantaneously using less than 50 Watts of power (a light bulb uses less power). The described method has shown a 100,000-fold reduction in bacteria on packaged spinach leaves within a few minutes of treatment. No significant heating of the product and no significant packaging change are required. Once the ANEP system is turned off, the atmosphere in the package eventually reverts to the original composition.
- Technology Benefits
- Pasteurize a fresh food product within a sealed packageNoninvasive No heatingFully adjustable to different package geometries
- Technology Application
- Food IndustryFood Safety
- Detailed Technology Description
- Kevin KeenerPurdue Agricultural and Biological Engineering
- Countries
- United States
- Application No.
- None
- *Abstract
-
- *Background
- Food safety is a major concern to consumers, food regulators, and food processors. Traditional methods of preservation, e.g., canning, pasteurization, freezing, work well for many foods, but are not appropriate for fresh or raw food. A method that reduces or eliminates harmful pathogens and spoilage microorganisms from fresh food is needed.
- *IP Issue Date
- None
- *IP Type
- Divisional
- *Stage of Development
- Prototype Testing Validated
- *Web Links
- Purdue Office of Technology CommercializationPurdueInnovation and EntrepreneurshipKevin KeenerPurdue Agricultural and Biological Engineering
- Country/Region
- USA
For more information, please click Here
