Vitacress sponsors research into ultrasonic cleaning
A paper has been published by the University of Southampton highlighting the health benefis of using ultrasonic cleaning on salad and leafy greens.
The recent study, conducted in collaboration with Sloan Water Technology, has shown that gentle streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods.
As well as reducing food poisoning, the findings could help to extend product shelf-life which will have huge implications on sustainability by cutting down on food waste.
Vitacress Group Technical Director, Helen Brierley says “Ensuring food safety for our products is an essential requirement… this type of ground-breaking new technology could help to enhance our process whilst ensuring our commitment to the environment is maintained.”
You can also read the article on the University of Southampton's website here.