MicrobeWorld App

appsquarebannerad200x200

Microbes After Hours

WaterSupplyYouTubeFrame

Click for more "Microbes After Hours" videos

Join MicrobeWorld

Subscribe via Email

subscribe

Featured Image

Featured Video

Ebola Virus explained

Supporters

ASM House 200X200

Safer spinach? Scientist's technique dramatically reduces E. coli numbers

University of Illinois scientists have found a way to boost current industry capabilities when it comes to reducing the number of E. coli 0157:H7 cells that may live undetected on spinach leaves.

"By combining continuous ultrasound treatment with chlorine washing, we can reduce the total number of foodborne pathogenic bacteria by over 99.99 percent," said 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 (a 6 log reduction would achieve a million-fold reduction in pathogenic bacteria). The food processing industry can now achieve a 1 log or tenfold reduction. In comparison, the U of I technique yields a 4 log reduction.

"Combining technologies is the key to bridging the gap between our current capacity and what USDA would like to see. The use of ultrasound exposure during chlorine washing gives the industry a way to significantly enhance microbial safety," he said.

Click "source" to read the entire article.
 
 

Comments (0)

Collections (0)

 

American Society for Microbiology
2012 1752 N Street, N.W. • Washington, DC 20036-2904 • (202) 737-3600
American Society For Microbiology © 2014   |   Privacy Policy   |   Terms of Use