Michigan State University (MSU) researchers are working with an Ann Arbor-based company to fine tune a technology that will make leafy greens safer for public consumption.
MSU researchers Bradley Marks and Sanghyup Jeong are proving that X-rays can kill bacterial pathogens such as E. coli 0157:H7 and salmonella on the most delicate vegetables. It's research that may extend the shelf life of some leafy greens.
“Our work to date has shown that X-ray technology is very effective in killing the bacterial pathogens without causing undesirable changes in product quality,” Marks says.
Though food radiation has been around for a long time, Marks says this technology is different then radiation and explores the efficiency of the low energy X-rays in food safety.
Marks says the increasing prevalence of food borne outbreaks highlights the need for this type of technology.
MSU’s role in the project is to acquire scientific data that shows the technology is effective and safe. They’re also exploring the dosage needed for each green. From there, the Ann Arbor-based company, Rayfresh, will use it for commercial application in foods.
Source: MSU
Ivy Hughes is the managing editor of Capital Gains andcan be reached here.
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