Gas-Phase Advanced Oxidation Process for Surface Disinfection of Foods and Food Contact Surfaces
Keith Warriner, Hongran Wang, MahdiyehHasani
Department of Food Science, University of Guelph, Guelph, ON, Canada
Hydroxyl-radicals are highly oxidative and generated via a reaction termed Advanced Oxidation Process (AOP). The oxidative power of AOP has historically been used to inactivate microbes and degrade pollutants in wastewater. A more recent development is gas-phase AOP that can be applied to decontaminate contact and food surfaces. The main types of AOP encountered are gas plasma and ultraviolet (UV)-mediated degradation of hydrogen peroxide and/or ozone. The chapter will provide the fundamental aspects of AOP and examples of how the approach can be used to decontaminate food contact surfaces and fresh produce, meat and eggs. A case study will be provided on how a gas phase AOP treatment was taken from laboratory to commercial scale.
Keywords: Advanced oxidation process, EggsFood safety, Fresh produce, Gas plasma, Hydrogen peroxide, Ozone, Poultry, Shelf-life, Ultraviolet