The Harvard T.H. Chan School of Public Health has come up with a possible way to prevent pathogenic microorganisms from infiltrating crops in the form of nano-sized water particles called Engineered Water Nanostructures (EWNS). In the Harvard School of Public Health’s website, an article describing this process, in which the EWNS can deactivate food-borne bacteria, can be found with information on why this may be a “game-changer” in the fight against toxic organisms.
Food-borne bacteria such as E coli, salmonella and listeria, have long been a source of sickness, and in some cases death, throughout the world. That is why any research or solutions into the fight against these bacteria is so important.
Other organizations are also working on the elimination of these bacteria. One of these is Intralytix, which has developed a type of spray bacteria shield called ListShield to reduce contamination.
Currently, food irradiation is widely used to control spoilage and eliminate foodborne pathogens. But the problem continues, which is why it is so important to continue research in this area. Harvard’s EWNS is a great step forward in eliminating this problem, and the hope is that more research companies can develop similar technology and that many food organizations will be able to employ the new Harvard technology.