Scientists at the University of Glasgow have harnessed plasma power to developed a new method to make packaged food safer for consumers and increase shelf life. The prototype system rapidly, safely and temporarily turns some of the oxygen inside the sealed packaging into ozone, which is a very effective germicide.
Scientists at the university’s School of Physics and Astronomy who developed the system said the product’s effectiveness as a germ-killer extends food’s shelf life by at least one extra day, which could go a significant way to cutting down on the 7 million tons of food discarded in the United Kingdom annually.
The efficacy of the prototype has been proven at leading UK test labs including Campden BRI in Gloucestershire. Tests have shown an increase in shelf life for products, including bread and muffins, and a significant reduction of many pathogens in poultry, including Campylobacter, E. coli and pseudomonas.
Plasma generated by a retractable device held briefly against the surface of plastic or glass packaging splits the bonds between oxygen molecules (O2) inside the packaging which then reform as ozone (or O3). The ozone naturally returns to its original state after just a couple of hours—more than enough time for any mould, fungi or bacteria on the packaging’s contents to be destroyed without adversely affecting its taste.
The product is being brought to market by a University spinout company called Anacail, which was founded in January 2011 and has recently raised £750,000 of seed funding from leading technology commercialization company, IP Group, and the Scottish Investment Bank, a division of Scottish Enterprise. Half of the funding is subject to satisfaction of certain technical and commercial milestones.
Commenting on the prototype, Anacail C
EO Executive Officer Dr. Ian Muirhead said: “We’re very excited about the applications of our product. It’s safe and easy to use, doesn’t require any change in current packaging of food products to be effective, and it doesn’t require any chemical additives—the sterilization effect comes directly from oxygen already in the package which is treated by our plasma head. Although ozone can be harmful to humans, it has a very limited lifespan before it returns to oxygen and it doesn’t leave behind any dangerous residues so it’s perfectly safe to use in food decontamination. It’s a very effective way to destroy or inhibit the growth of bacteria and viruses."
Scientists at the university’s School of Physics and Astronomy who developed the system said the product’s effectiveness as a germ-killer extends food’s shelf life by at least one extra day, which could go a significant way to cutting down on the 7 million tons of food discarded in the United Kingdom annually.
The efficacy of the prototype has been proven at leading UK test labs including Campden BRI in Gloucestershire. Tests have shown an increase in shelf life for products, including bread and muffins, and a significant reduction of many pathogens in poultry, including Campylobacter, E. coli and pseudomonas.
Plasma generated by a retractable device held briefly against the surface of plastic or glass packaging splits the bonds between oxygen molecules (O2) inside the packaging which then reform as ozone (or O3). The ozone naturally returns to its original state after just a couple of hours—more than enough time for any mould, fungi or bacteria on the packaging’s contents to be destroyed without adversely affecting its taste.
The product is being brought to market by a University spinout company called Anacail, which was founded in January 2011 and has recently raised £750,000 of seed funding from leading technology commercialization company, IP Group, and the Scottish Investment Bank, a division of Scottish Enterprise. Half of the funding is subject to satisfaction of certain technical and commercial milestones.
Commenting on the prototype, Anacail C
EO Executive Officer Dr. Ian Muirhead said: “We’re very excited about the applications of our product. It’s safe and easy to use, doesn’t require any change in current packaging of food products to be effective, and it doesn’t require any chemical additives—the sterilization effect comes directly from oxygen already in the package which is treated by our plasma head. Although ozone can be harmful to humans, it has a very limited lifespan before it returns to oxygen and it doesn’t leave behind any dangerous residues so it’s perfectly safe to use in food decontamination. It’s a very effective way to destroy or inhibit the growth of bacteria and viruses."
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