Eliminating Pathogens in Fresh or Raw Food Using Ozone Generating Technology

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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.

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.

Advantages:
-Pasteurize a fresh food product within a sealed package
-Noninvasive
-No heating
-Fully adjustable to different package geometries

Potential Applications:
-Food Industry
-Food Safety
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Purdue Office of Technology Commercialization
1801 Newman Road
West Lafayette, IN 47906

Phone: (765) 588-3475
Fax: (765) 463-3486
Email: otcip@prf.org