OZONE STERILISATION HERALDS SAFER, LONGER-LIFE CHICKEN
February 1st, 2013
SCIENTISTS at the University of Glasgow, Scotland, have developed a novel way to make packaged food, including any meat product, safer for consumers and to extend shelf-life by exploiting the germicidal power of ozone, a form of oxygen.Dr Declan Diver and Dr Hugh Potts of the university’s School of Physics and Astronomy have prototyped a revolutionary system to rapidly, safely and temporarily turn some naturally occurring oxygen inside sealed food packaging into ozone, testing it on poultry products.It works this way: plasma generated by a retractable device ...
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