U CONN, assistant professor of food microbiology and safety Abhi Upadhyay, studied ultra-fine ozone bubbles as antimicrobial. Ultra-fine bubbles are small, spherical, ozone-filled with a diameter of fewer than 100 nanometers. The ultra-fine bubbles can stay in the solution for an extended duration to kill pathogens. The study tested eggs, spinach, lettuce, cucumber, and cantaloupes contaminated with Salmonella, Escherichia coli O157, and Listeria monocytogenes. The goal is to find a safe addition to wash water to eliminate food pathogens. @ https://www.wateronline.com/doc/microbiologist-develops-improved-technology-for-poultry-food-safety-0001
Use of ultra-fine ozone bubbles as a novel antimicrobial wash against food pathogens
Microbiologist Develops Improved Technology For Poultry Food Safety
One Friday evening in the spring of 2019, Abhi Upadhyay, assistant professor of food microbiology and safety in the Department of Animal Science, found himself watching a video showing microbubbles for pet care and grooming. He started thinking about using this technology for food safety and spent the weekend researching its potential, current state of the field and appropriate grant opportunities.
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