Dr Declan Diver and Dr Hugh Potts of the University’s School of Physics and Astronomy have prototyped a system to rapidly, safely and temporarily turn some of the oxygen inside the sealed packaging into ozone, a very effective germicide.
Plasma generated by a retractable device held briefly against the surface of plastic or glass packaging splits the bonds between oxygen molecules (O2) inside the packaging which then reform as ozone (or O3).
The ozone naturally returns to its original state after just a couple of hours – more than enough time for any mould, fungi or bacteria on the packaging’s contents to be destroyed without adversely affecting its taste.
The product’s effectiveness as a germ-killer also extends food’s shelf-life by at least one extra day, which could go a significant way to cutting down on the seven million tonnes of food discarded in the UK each year.
The product is being brought to market by a University spinout company called Anacail, which means ‘shield’, ‘preserve’ or ‘protect’ in Gaelic.
Source: University of Glasgow
© FoodBev Media Ltd 2024