Michigan State University (MSU) is working with Ann Arbor-based Rayfresh Foods Inc. to create a new irradiation process that could increase the shelf life of foods.
According to excerpts from the article:
The patented process, from Rayfresh Foods Inc., Ann Arbor, Mich., has been in the works for more than 10 years. It has been tested at Michigan State University, East Lansing, for the last three, resulting in data that supports the process’ ability to kill food borne pathogens and extend the shelf life of produce.
Rayfresh’s process is a low radiation X-ray that has shown it can kill 99.9% of food borne pathogens, including E. coli 0157: H7, on both meat and produce items. The company was contracted by Omaha Steaks, Omaha, Neb., to build its first full-scale X-ray irradiation machine in 2008, and should be finished with the machine by August, said Pete Schoch, president.
Read the entire article here.
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