BACKGROUND: Recent headlines about food contamination may have some Americans worried about buying produce.

According to the Centers for Disease Control and Prevention, foodborne pathogens are responsible for 76 million illnesses every year.

Foodborne illnesses send 300,000 Americans to the hospital every year, and more than 5,000 will die.

CURRENT MEASURES: A chlorine wash is commonly used to reduce harmful bacteria levels on vegetables, fruits and poultry; however, because of chlorine's sensitivity to food components and extraneous materials released in chlorinated water treatments, many bacteria survive. Chlorine is also toxic at high concentrations.

It may also produce off-flavors and an undesirable appearance in certain foods.

In addition, the chemical may be harmful to the environment.

"We can't rely on chlorine to eliminate pathogens on foods," says Michael Doyle, Ph.D., a food microbiologist from the University of Georgia said.

NEW PROTECTION: Researchers from the University of Georgia have developed a new technology for reducing contamination of dangerous bacteria on food.

The antimicrobial wash kills salmonella and E. coli on foods like lettuce, tomatoes, fruits, poultry and meat.

The wash is made from inexpensive ingredients that are recognized as safe by the U.S. Food and Drug Administration.

"It's a combination of an organic acid and a detergent that when together is highly bacteria killing," Dr. Doyle said. "It kills very large numbers of harmful bacteria."

The chemicals used in the wash are non-toxic and do not pose the same environmental threats as chlorine. Researchers say the same ingredients in the wash may also have the potential to extend the shelf-life of some foods.

HOW IS IT USED? The new antimicrobial technology can be used as a spray and immersion solution.

Its concentration can be adjusted for treatment of fragile foods such as leafy produce or more robust foods such as poultry.

According to Dr. Doyle, the wash could be used in the home during washing and cutting vegetables or in the field during harvest.

Researchers hope the solution could be on the market in the next one to two years.

TAKING PRECAUTIONS: Food scientists say there are steps you can take to prevent foodborne illnesses, including the following:

Wash your hands before handling produce

Wash your hands with soap after you've peeled or removed outer leaves

Rinse your hands one more time

For More Information, Contact:
Pete Konenkamp, Public Relations
University of Georgia
(706) 542-8080
pkonenka@uga.edu