date:Dec 05, 2012
Using ultrasound exposure during chlorine washing significantly reduces the number of E. coli 0157:H7 cells on spinach leaves and gives the food industry a way to significantly enhance microbial safety, according to a new study published in the journal Innovative Food Science Emerging Technologies.
Researchers at the University of Illinois found by combining continuous ultrasound treatment with chlorine washing, they could reduce the total number of foodborne pathogenic bacteria by over 99.99%