Can a microwave-like technology help the produce industry eliminate pathogens?

A paper entitled, “Decontamination of raw produce by surface microdischarge and the evaluation of its damage to cellular components,” researchers from the University of Maryland evaluated a surface microdischarge (SMD) for the bacterial decontamination of raw produce. With 1 min of SMD treatment, a >2 log reduction in Escherichia coli O157:H7 was consistently observed. Scanning electron microscopy of E. coli O157:H7 revealed that SMD causes damage to the cell membrane, lead to cell expansion, and eventually to cell lysis. The treatment causes the oxidation of cellular components by forming carboxylic acid (COOH) and carboxylate (COO-) groups inside the bacteria and/or on the bacterial cell wall. Finally, it also leads to the modification of polysaccharides and phosphorus-containing groups typically found in phospholipids and DNA. The simple and flexible technology can be a game changer in food manufacturing. @ https://www.prweb.com/releases/umd_researchers_explore_new_potential_method_of_food_sanitation_shows_99_e_coli_elimination_using_nothing_but_air_and_a_little_electricity_with_the_flip_of_a_switch/prweb16318526.htm