What was the challenge or problem to solve?
While in the industry the treatments to achieve the correct disinfection of food are fully stipulated, in the domestic environment this process can become a little more complex due to the lack of devices that facilitate such work.
A customer wanted to evaluate the sanitizing capacity of a device on certain foods.
How was it addressed or what was the solution?
First, the foods to be analyzed were selected based on their surface characteristics and the contamination they usually present.
To characterize the disinfection capacity of the device on food, the Materials Innovation team performed an experimental design in order to standardize food contamination.
Finally, contaminated food was treated with the disinfection device for different times, and the antimicrobial properties were evaluated by microbiological analysis.
- Standardization of microbial contamination in foodstuffs
- Evaluation of the sanitizing effect on food surfaces
- Adaptation of the methodology to simulate real conditions of use of the device.
- Identification of variables with higher antimicrobial capacity on food surfaces.
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