Workshop to increase awareness of a gas phase hydroxyl-radical process for decontamination of eggs (hatchery and table) and raw or cooked meat products

Lead Applicant: Keith Warriner

Research Priority: Food Safety

Program Type: Knowledge Translation and Transfer – Mobilization

Funding Cycle: 2025

Research Centre: NA

Research Summary: The proposal relates to a workshop specifically targeted towards those within the egg and meat sector to bring awareness of a novel disinfection method referred to as the gas phase hydroxyl-radical process. Previously, a successful Alliance-funded workshop presented the hydroxyl-radical process technology to industry, government and academics with a primary focus on decontaminating fresh produce and low-moisture foods. This proposed workshop will make the audience aware of the results of a recently completed OMAFRA-funded project on egg and meat disinfection, along with the experiences of early adopters of the technology. The workshop will also identify barriers to adoption through attendee feedback. The technology has been commercialized by Clean Works Ltd (St. Catherines, ON) and has primarily focused on fresh produce. Some success in introducing the technology to the egg and meat industry through articles and presentations, but the wider industry and associated sectors (e.g. raw pet food) remain unaware.