The research of Prof. Keith Warriner, Department of Food Science, features prominently in a Washington Post article about steps produce growers are taking to combat food-borne illness outbreaks.
The article looked at a technology that Warriner helped develop that uses ultraviolet light and hydrogen peroxide to sanitize produce. The “advanced oxidative process” technology has been developed into a conveyor belt-operated machine called Clean Works.
The machine can kill 99.9 percent of pathogens, moulds and mildews on produce and can extend the shelf life of food products by up to 25 per cent.
Warriner is working with fruit farmer Paul Moyer to market the Clean Works system, which won this year’s Food Safety Innovation Award awarded by the International Association for Food Protection.
Warriner researches food safety, food microbiology and pathogens at the University. His team has helped advance knowledge in emerging pathogens, food-borne hazards detection technologies and intervention technologies