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(Ivanhoe Newswire) The recent rash of Salmonella cases linked to raw tomatoes has everyone wondering if its safe to eat fresh foods at all.
A new technology developed by scientists from the University of Georgia may soon be easing our minds. Theyve come up with an antimicrobial wash they say can significantly reduce dangerous bacteria on foods ranging from tomatoes and lettuce to poultry and meat. The wash is made of inexpensive ingredients already approved by the Food and Drug Administration.
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The new wash can be sprayed directly on foods or used as an immersion solution. It can be reformulated depending on whether its being used on tender produce or more hardy meats. Its considered far superior to the chlorine wash in use today, because chlorine cant kill as much bacteria. Its also toxic at high concentrations and requires specialized equipment to administer.
We cant rely on chlorine to eliminate pathogens on foods, Michael Doyle, one of the new technologys inventors, was quoted as saying. This new technology is effective, safe for consumers and food processing plant workers, and does not affect the appearance or quality of the product. It may actually extend the shelf-life of some types of produce.
The new wash is expected to be used everywhere from food processing plants to individual home kitchens.
The Centers for Disease Control and Prevention estimates 76 million illnesses are caused by food borne bacteria every year, and more than 5,000 people die from the condition.
SOURCE: University of Georgia press release, June 24, 2008
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