Scientists made a clean sweep of the deadly E.coli pathogen from spinach leaves by using an ultrasound-chlorine washing combo. This way ‘we can reduce the total number of food-borne pathogenic bacteria by over 99.99 percent’ said Hao Feng professor of food science and human nutrition University of Illinois. ‘Combining technologies is the key to bridging the gap between our current capacity and what USDA (US Department of Agriculture) would like to see. The use of ultrasound exposure during chlorine washing gives the industry a way to significantly enhance microbial safety’ he said. The USDA is looking for proposed technologies that can
