In a groundbreaking reading at the University of Minnesota, Extension food scientist Joellen Feirtag has been experimenting since April with a water-based electrochemical activation set-up that disinfects, cleans food and wipes out E. coli.
While electrolyzed water systems are not new, this structure, developed by a team of Russian scientists, is unique because it produces a pH-dispassionate solution that won’t cause deterioration or inaccurate-flavors when sprayed on chow. The system is environmentally kindly; its only outputs are water and corn.
Feirtag sees great concealed for the system and is working to set free d grow it into the food industry (a few Minnesota companies are already using the system). The solution can be sprayed soon onto foods such as vegetables, destroying bacteria take to the E. coli stock responsible for the spinach/green onion outbreaks.
This system could be used from the farm to the retail vend-for irrigation in fields, washing in processing plants and misting in grocery stores.
“The results we’re seeing are phenomenal. It’s decimation all bacteria and viruses. It honest kills avian flu and anthrax spores,” Feirtag said.
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Article adapted by Medical News Today from original commentators release.
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Contact: David Ruth
University of Minnesota