Key Takeaways
- Professor Keith Warriner developed a technology using hydrogen peroxide, UV light, and ozone to eliminate 99% of food pathogens.
- The system can decontaminate 100,000 pounds of produce per hour without water, enhancing food safety and shelf life.
- Following a listeria outbreak, the technology significantly boosted the sales and food safety of Ontario apple grower Paul Moyer.
Revolutionizing Food Safety
Professor Keith Warriner from the University of Guelph has pioneered a groundbreaking technology that utilizes hydrogen peroxide, UV light, and ozone to generate hydroxyl radicals. This innovative approach is capable of eliminating 99% of harmful pathogens such as E. coli and salmonella, marking a significant advancement in food safety.
Warriner’s research began over 20 years ago in the UK, where he harnessed the same chemical principles that occur naturally in clouds. In a specialized chamber, he applies this chemistry to effectively decontaminate fresh produce—including lettuce, tomatoes, and cauliflower. One of the technology’s most significant advantages is its water-free operation. “To be effective, it can decontaminate without any water, which not only saves water but also eliminates pesticides like chlorpyrifos,” Warriner explained.
This innovative system has the capacity to decontaminate a staggering 100,000 pounds of produce each hour, making it applicable to various food types and even raw pet food. However, it wasn’t until a listeria outbreak in 2015 that the technology gained traction. Paul Moyer, an Ontario apple grower, sought Warriner’s expertise to ensure his apples would be listeria-free. The collaboration successfully proved that the technology could inactivate listeria, making these apples safe to consume. As a result, Moyer’s sales skyrocketed tenfold, and the fruit’s shelf life doubled, allowing distribution to multiple states.
The success of this project also led to the creation of Clean Works Technology in 2017, granting Moyer partial ownership of the technology’s patent. Currently, Warriner and his team of food science students are exploring ways to expand the technology’s applications, which may include its use with eggs and medical equipment.
Warriner anticipates that this technology could be “a game-changer” for food safety due to its proven efficiency and industrial applicability. Despite its validation through over 200 studies, the main challenge remains promoting adoption by industry players. As Warriner pointed out, fresh produce faces various risks due to environmental factors, making a pasteurization step critical for safety. The technology has begun to see international expansion, with commercial units now operating across Europe, South America, and Australia, underscoring its global potential in enhancing food safety standards.
The content above is a summary. For more details, see the source article.