This innovative method uses laser irradiation to significantly reduce microbial loads in wheat, offering a non-destructive, cost-effective, and rapid alternative to traditional treatments. It targets microorganisms like E. coli and yeast without affecting wheat quality.
South Dakota State University presents a novel laser-based method to reduce microbial loads in wheat, enhancing food safety without compromising quality. This technique optimizes laser power and speed settings to effectively inactivate microorganisms such as E. coli and yeast. Unlike traditional methods, this approach is non-destructive and maintains the nutritional and sensory qualities of wheat, providing a safer and cost-effective alternative to UVC or thermal treatments.
This method is currently at a Technology Readiness Level (TRL) of 4, indicating that it has been validated in a lab environment. Future validation plans include extensive testing on various pathogens and assessing nutritional impacts to further advance its readiness for commercial applications.
South Dakota State University is a comprehensive public land‑grant research university serving a large statewide community. Industry engages through a university‑linked research and technology park that colocates tenant companies with faculty labs and pilot‑scale processing suites for de‑risking and demonstration. A statewide extension network and field sites provide real‑world environments for validation and market feedback, while shared‑use core facilities and tailored workforce pipelines connect talent and tools to corporate R&D. Research is supported by competitive federal funding from USDA and NSF, with additional awards from NIH and DOE, alongside state and industry partnerships. A dedicated technology transfer office manages IP and industry agreements, and incubator space at the research park supports startup formation and scale‑up.