Findings from John Shi, Ph. D. Research Scientist Major Advantages Noted!

  • Effective removal of pathogenic bacteria, such as Escherichia coli O157:H7, Listeria monocy- togenes, Bacillus cereus, and Salmonella sp., and hepatitis B virus and human immunodeficiency virus, germinations of many fungal species;
  • No adverse impact on the environment and no toxin-chemical residue in the end products;
  • No change of the texture, appearance, color, flavour, taste of the food and material;
  • Extension of storage time and shelf life of fruits and vegetables;

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