Alternative Disinfection and Processing Technologies Laboratory

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Function and Capacity

Aiming the development and adaptation of eco-efficient innovative disinfection technologies/methods for the food industry, the R&D studies of the group covers the following titles;

Research and Development Activities

  • Effects of new disinfection technologies on foodborne pathogenic bacteria (ozone, electrolyzed water, atmospheric plasma, pulsed UV, electrostatic spraying) and determination of inactivation efficacy,
  • Effects of new disinfection technologies on the quality and shelf-life of foods,
  • Bacterial-cell surface interactions,
  • Bacterial colonisation on fresh produce,
  • Bacterial stress-response mechanisms to disinfection,
  • Development of resistant to disinfection,
  • Effects of disinfection on bacterial biofilms and internalised cells,
  • Persistence and disinfection efficacy,
  • Peducing water consumption and waste water generation, improving recycling and reuse of water in processing through alternative washing/disinfection methods,
  • Potential contamination roots in processing lines associated with the inefficient sanitation practices, measuring, validating and improving the efficacy of sanitation practices in food processing plants.
  • Ohmic heating applications for pasteurization of products that are not appropriate for conventional heat treatments like egg white

Capabilities / Proficiency of Staff

The laboratory is consisted of two researchers with a Ph.D. degree, two researchers with a M.Sc and two research technicians.