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University of Guelph
The professor’s innovations are transforming how we preserve and manage our food resources.
Keith Warriner, a professor specializing in food safety, has created a technique that merges hydrogen peroxide, UV light, and ozone to generate hydroxyl radicals. These molecules eliminate approximately 99 percent of harmful pathogens like E. coli and Salmonella.
He initially created the technology more than two decades ago in the UK, employing the identical chemical process that generates hydroxyl radicals.
He mentioned that hydroxyl radicals occur within cloud formations. Upon sunlight penetrating the ozone layer, it breaks down into these radicals which then disperse into moisture. Warriner utilized this chemical process inside a containment unit for sanitizing various fresh produce like lettuce, tomatoes, and cauliflower.
The water-less system of this technology offers benefits compared to traditional approaches.
“To be effective, it has the ability to remove contaminants. Since you don’t have any water available, this method helps conserve water resources; it can break down pesticides such as chlorpyrifos, much like taking a bath does when cleaning yourself thoroughly,” Warringer explained.
The system has the capability to clean up to 100,000 pounds of produce each hour and is effective for treating fruits, veggies, and unprocessed pet food.
Nevertheless, the prototype did not gain popularity until much later, following a listeria outbreak in 2015. At that time, the technology was employed to assist and rescue Ontario-based apple farmer Paul Moyer’s enterprise.
Moyer sought assistance from the acclaimed food scientist.
He would state, “We require a procedure to ensure that our apples will be free of listeria.” To which I replied, “I have developed some technology based on my prior research.” We then undertook the project together. As expected, we demonstrated that our method could eliminate the listeria, thus making the candied apples safe for consumption,” explained Warriner.
The technology led to significant success, increasing Moyer’s sales tenfold, doubling the fruit’s shelf life, and enabling it to be distributed across several states south of the border.
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The success also led to Moyer starting Clean Works Technology in 2017, partly owning the patent for Warriner’s technology.
A University of Guelph professor along with his group of food science students is presently exploring methods to enhance the technology, which could potentially be adapted for use with eggs, medical devices, and various other products.
Warriner mentioned it will be “transformative” for food safety. He stated it includes every feature required for industrial use.
He stated, ‘You have the throughput, you have monitoring, and you have research—research that has been proven and actually works.’
He mentioned that persuading others to join can be challenging, just like with any emerging technology.
And it’s an obstacle he is attempting to surmount.
“The reality with fresh produce is that it’s grown in an open field, and we know urban populations where also water quality is affecting it, so testing alone won’t save you, but having a pasteurization step, as I call it, will save your day,” he said.
More than 200 studies have been done to validate the technology’s safety and efficacy, and it’s led to commercial units expanding to other continents, including Europe, South America and Australia.
