The U.SDA’s National Institute of Food and Agriculture has awarded researchers from the University of Georgia Center for Food Safety a three-year, $599,900 grant to begin a new study to investigate the effectiveness of antimicrobial blue light technology in reducing foodborne pathogens.
Food manufacturers often use chemical sanitizers on food preparation surfaces to help control the spread of foodborne pathogens, but the researchers involved in the study point out that while this is typically effective in easy-to-reach areas, areas that are hard to reach may not receive the same degree of sanitation.
These hard-to-reach places can harbor biofilms with bacteria that are hard to eliminate. The spread of these microorganisms can occur during food production. Viruses pose another challenge as some, such as norovirus, can survive on a variety of surfaces for long periods of time.
According to the study, the use of a dynamic and harmless light technology during downtime and close of operation could serve as a useful tool in preventing biofilm formation and persistence.
The University of Georgia College of Agricultural and Environmental Sciences researchers’ goal is to deliver a new, low-cost and environmentally friendly means of enhancing food safety.
Francisco Diez-Gonzalez, Center for Food Safety Director and head of the research team, said, “The use of a dynamic and harmless light technology during downtime and close of operation could serve as a useful tool in preventing biofilm formation and persistence.”
Details on the full study can be found here.
About the Center for Food Safety
The University of Georgia founded the Center for Food Safety in 1992 to promote food safety and its role in protecting the agricultural system.
CFS is a leader of multidisciplinary, innovative research to improve the safety of food. CFS researchers develop ways to detect, control and eliminate harmful microorganisms and their toxins from the food supply.
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