Gas phase hydroxyl-radical treatment for flour decontamination

Overview

The gas phase hydroxyl-radical treatment presents a breakthrough in flour decontamination, addressing safety concerns associated with foodborne pathogens like Salmonella, E. coli, and Listeria. By optimizing conditions such as ozone and hydrogen peroxide concentration, UV-C dosage, temperature, and time, this method effectively reduces the natural microbiome and harmful pathogens in flour. Crucially, it maintains the techno-functional quality of flour, ensuring that its starch and protein content, as well as the sensory attributes of the final product like bread, remain unaffected.

Technical specifications

This treatment leverages a combination of ozone, hydrogen peroxide, and UV-C radiation to enhance disinfection while preserving flour quality. Key features include:

• Microbiome reduction: Effectively reduces natural and inoculated microbial presence from various flour sources.
• Pathogen elimination: Targets and removes pathogens such as Salmonella, E. coli, and Listeria.
• Quality preservation: Maintains the quality of flour's starch and protein and the sensory attributes of final products.
• Eco-friendly process: Utilizes sustainable methods without relying on traditional chemical treatments.
• Application versatility: Applicable to various flour types and processes, particularly beneficial for refrigerated dough products prone to microbial contamination.

Technology readiness level

This technology is at a readiness level of 9, indicating it is fully mature and has been validated through extensive testing, ready for commercial deployment.