Easy-To-Use Technology Uses Ultrasound, Organic Acids To Sanitize Organic Produce

U.S. researchers have developed a technology using ultrasound and organic acids to reduce E. coli and two other strains of foodborne bacteria (Salmonella and Listeria monocytogenes) on organic fresh lettuce. The treatment involves submersion of the lettuce – and potentially other types of produce – in an ultrasound tank that contains small amounts of malic, lactic and citric acids. The researchers believe the easy-to-use technique could be adapted for use by food processors to sanitize most types of fresh produce. They hope to ramp up the technology for applicability on a larger scale for industrial organic food applications.