Low-Energy Method Offers Safety against E. coli

A compact, low-energy high-power pulsed electron beam (e-beam) that uses a secondary emission electron gun (SEEG) appears to offer safety against E. coli JM 109 in a variety of fresh foods. The SEEG e-beam may be an efficient processing step for surface inactivation of foodborne pathogens on ready-to-eat products, including fresh and leafy vegetables.

Recently, a multistate outbreak of E. coli O157:H7 implicating spinach and, later, lettuce was responsible for over 190 illnesses and 3 confirmed deaths. Based on the data from the U.S. General Accounting Office, the USDA estimated that illness from foodborne pathogens resulted in productivity losses and medical expenses at $37.1 and $23 billion, respectively. These statistics indicate a need for a safer food supply, particularly in the area of fresh ready-to-eat (RTE) products such as fresh leafy vegetables.

Researchers from West Virginia University, Animal and Nutritional Sciences, StrionAir Inc, and Tokyo Institute. of Technology studied the effects of the high-power pulsed e-beam on model food surfaces to determine its effectiveness.

Read the full article here.