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Food scientists confirm commercial product effectively kills bacteria in vegetable washwater
Date:6/25/2008

further investigated for fresh produce that has been associated with food-borne illnessincluding lettuce, spinach, tomatoes, cilantro, parsley and other leafy vegetableswhere it is has the potential to save lives.

According to Kang, most food-processing firms cleanse their produce in flumes that operate as aquatic conveyor belts. "If a pathogen is introduced in the washwater, it will grow and continuously contaminate the new produce," he said. With 15 years of experience, Kang has found it "very, very difficult" to control disease-causing organisms in flume water and said he "didn't expect this kind of reduction. I'm really happy to see it."

WSU research technologist Peter Gray agreed, noting that the bacteria were "knocked down below the detection limit almost instantaneously" in the FIT treatments.


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Contact: Marlene Fritz
mfritz@uidaho.edu
208-364-6165
University of Idaho
Source:Eurekalert

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