We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

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

February 14, 2011: 10:53 AM EST
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.
Chelsea Low, "WSU Researchers Find Better Way to Protect Organic Produce Consumers", News release, Washington State University, February 14, 2011, © Washington State University
Food Safety
Quality & Internal Procedures
North America
United States of America
Innovation & New Ideas
Press Release
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.