Ultrasonic Cleaning Could Reduce Food Poisoning and Bacteria in Salad and Produce
Nearly every package of salad and lettuce mix that you find in the grocery store will note how it was washed by the manufacturer. Now, scientists are researching ways to get an even deeper clean using ultrasonic technology.
A team of scientists used acoustic water streams to clean spinach leaves. They compared the results to leaves that were rinsed in plain water at the same velocity. Six days after cleaning, there was less bacteria on the sonically cleaned spinach than on the regularly cleaned spinach. The acoustic water streams carry microscopic bubbles that, when exposed to sound, actas tiny scrubbers on the produce. The acoustic water streams did not shorten the life of or cause damage to the spinach leaves
The results showed that the microbial load on spinach cleaned with the acoustic streams for two minutes was significantly lower six days after cleaning than on those treated without the added sound and bubbles.
