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Ultrasonic cleaning of salad could reduce instances of food poisoning
A new study has shown that streams of water carrying sound and microscopic air bubbles can clean bacteria from salad leaves more effectively than current washing methods used by suppliers and consumers. As well as reducing food poisoning, the findings could reduce food waste and have implications for the growing threat of anti-microbial resistance.
Salad and leafy green vegetables may be contaminated with harmful bacteria during growing, harvesting, preparation and retail leading to outbreaks of food poisoning which may be fatal in vulnerable groups.
Because there is no cooking process to reduce the microbial load in fresh salads, washing is vital by the supplier and the consumer.