A NOVEL INTERVENTION NANOTECHNOLOGY FOR FRESH PRODUCE SURFACE DISINFECTION USING ENGINEERED WATER NANOSTRUCTURES.

In the food safety and quality arena, there is a need to develop novel, chemical free, sustainable methodologies that can assist in the battle against foodborne disease while at the same time increase product shelf life. One of the food commodity categories attracting increased interest for stricter safety and quality assurance by regulatory authorities, producers and consumers alike, is the fresh produce category. Fresh produce can be a significant source of pathogenic organisms and are being implicated in serious foodborne disease outbreaks with increasing frequency. Their consumption is increasing worldwide due to the healthier lifestyle trend, also supported by the new US dietary guidelines suggesting for increased fresh produce consumption. Current fresh produce disinfection methods rely heavily on the use of chemicals or irradiation, methods having major shortcomings as well as consumer objections. In this 3 year project we will investigate the effectiveness of a novel, chemical free, nanotechnology-based method for the inactivation of pathogenic and spoilage microorganisms on the surface of fruits and vegetables method using Engineered Water Nanostructures (EWNS). EWNS are synthezedby electro spraying of atmospheric water vapor andit was recently shown by the investigators that they possess unique physico-chemical and biological properties. More importantly, EWNS can interact with and inactivate microorganisms on inanimate surfaces (stainless steel) and in the air.The three specific aims of this project are: Investigate the effect of EWNS on assuring the microbiological safety of "fresh produce" by inactivating surface pathogenic microorganisms Investigate the effect of EWNS on delaying spoilage and decay and extending shelf life of fresh produce by inactivating surface spoilage microorganisms Explore the development of commercial applications of this novel disinfection technology to be employed in key points in the fresh produce production chain, from "Farm to Fork", including the end user. The social, technological, scientific, public health and economical impact will betremendous if this method is proven to be effective. In conclusion, this intervention technology, which does not utilize chemicals or electromagnetic radiation,and with no residues or dangerous byproducts in the final product, could help inassuring the safety and prolonging the shelf life of products consumed raw, such as fruits and vegetables in a sustainable way.