Gas Phase Hydroxyl Radical Process for Surface Disinfection of Low Moisture Foods, Fresh Produce, Shelled Eggs, and Meat

Hydroxyl radicals are highly reactive oxidizers that occur naturally in the atmosphere and have been applied in fields like wastewater treatment due to their ability to break down persistent pollutants. In the food industry, gas-phase hydroxyl radicals—generated via UV-C light, ozone, and hydrogen peroxide—are now being explored for surface disinfection of lowmoisture foods and food contact surfaces. This talk will introduce the chemistry behind hydroxyl radical generation and its modeling using Response Surface Methodology (RSM). We will present data on microbial sensitivity, the impact of surface types on treatment outcomes, and research on pesticide degradation, shelf-life extension, and nutritional preservation. Importantly, the process is shown to be non-toxic and safe. We will also address safety considerations for use in occupied spaces and discuss future applications in the animal feed <a href="http://sector.

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Speaker(s): Mahdiyeh Hassani,

Virtual: https://events.vtools.ieee.org/m/492871