Food Engineering Technology for Food Safety

An innovative effective antimicrobial agent characterized by its high efficiency, broad spectrum antimicrobial, low cost, high level security, and non-toxic residue, has been broadly used to remove pathogenic bacteria, pesticide residue, mycotoxins from surfaces of poultry carcasses, beef, pork, seafood, eggs, alfalfa seeds, leafy green vegetables, sprouts, fruits (pears, apples, peaches, tomatoes, strawberry, etc.), and food processing equipment, etc.

    •    Spraying super water on minimally–processed fruit and vegetable products (Fresh-cut) before sent to supermarkets.
    •    Spraying super water on the surfaces of raw meat products of poultry, pork and beef to remove pathogen.
    •    Extend storage time and shelf life of fruits and vegetables.