U of G Invention Kills Food Pathogens in Seconds – Without Water or Pesticides

More than a decade of funding from the Ontario Agri-Food Innovation Alliance has helped to fuel the success of this revolutionary technology, developed by Dr. Keith Warriner in the University of Guelph's Department of Food Science.

The gas-phase hydroxyl radical technology is a sustainable solution that kills 99.99 per cent of food pathogens, such as E. coli, Salmonella, and norovirus, in less than 30 seconds. 

Now, more than 200 studies validate the tech’s safety and efficacy. With a team of students, the food science researcher finds ways to use it on new commodities, like eggs, frozen foods, leafy greens and even medical equipment.

Read the story: U of G Invention Kills Food Pathogens in Seconds – Without Water or Pesticides