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Ultrasonic cleaning of salad could reduce instances of food poisoning
A new study has shown that streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods used by suppliers and consumers. As well as reducing food poisoning, the findings could reduce food waste and have implications for the growing threat of anti-microbial resistance.
Salad and leafy green vegetables may be contaminated with harmful bacteria during growing, harvesting, preparation and retail leading to outbreaks of food poisoning which may be fatal in vulnerable groups.
Because there is no cooking process to reduce the microbial load in fresh salads, washing is vital by the supplier and the consumer. ....

United States , Helen Brierley , Weng Yee Beverly Chong , Tim Leighton , Global Network For Antimicrobial Resistance , University Of Southampton , Group Technical , University Of Southampton Ph , Sloan Water Technology , Southampton Phd , Weng Yee , Professor Leighton , Phd Beverly , Group Technical Director Helen Brierley , Sloan Water Technology Limited , Global Network , Antimicrobial Resistance , Infection Prevention , Food Safety , ஒன்றுபட்டது மாநிலங்களில் , ஹெலன் பிரையர்லி , வெங் யீ பெவர்லி சோங் , நேரம் லைட்டன் , உலகளாவிய வலைப்பின்னல் க்கு ஆண்டிமைக்ரோபியல் எதிர்ப்பு , பல்கலைக்கழகம் ஆஃப் சவுத்தாம்ப்டன் , குழு தொழில்நுட்ப ,