EcoQuest team advanced ionization for food safety
0 Comments Published by jab on June 26, 2006 at 11:27.
Ozone was good, but adding ionization appears to be better when it comes to getting rid of foodborne pathogens. And what is ionization? Jim Marsden of a Food Safety Consortium research team at Kansas State University likens a new process using ionization to a 'miniature sun' of ultraviolet energy interacting with oxygen and drawing particles out of the air, thus producing an antimicrobial effect.
'When Mount St. Helens went off, you had all these particles floating around,' Marsden said. 'The reason they're not still floating around is that ionization from the sun caused them to fall out of the air.' Marsden's KSU team worked with EcoQuest International, a Greeneville, Tenn.-based company, to determine the potential use of its ionization generator for food safety in processing plants. The researchers wanted to find out its effectiveness in reducing several pathogens including E. coli, Listeria monocytogenes and Staphylococcus aureus. For the original, please go here.
'When Mount St. Helens went off, you had all these particles floating around,' Marsden said. 'The reason they're not still floating around is that ionization from the sun caused them to fall out of the air.' Marsden's KSU team worked with EcoQuest International, a Greeneville, Tenn.-based company, to determine the potential use of its ionization generator for food safety in processing plants. The researchers wanted to find out its effectiveness in reducing several pathogens including E. coli, Listeria monocytogenes and Staphylococcus aureus. For the original, please go here.
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