The combination of UV sterilization and vacuum sealing significantly extends the shelf life of a wide variety of foods.
KAUST researchers have shown that a simple two-step process that can be extended for use in home kitchens has the potential to dramatically reduce food waste.
Dr. Asrar Damdam Students working in Khaled Salama’s lab explored the benefits of combining UV irradiation and vacuum sealing to reduce microbial growth.
Food waste is a major global problem. About a quarter of meat and a third of seafood is lost or wasted each year, often due to microbial spoilage throughout the food supply chain.
Damdam has studied the use of UV-C irradiation and vacuum seals to prevent microbiological deterioration in beef, chicken and salmon fillets, as well as strawberries and tomatoes.
Meat and fish samples were sterilized using a constant UV-C irradiation dose and stored under low pressure conditions. The team performed daily pH and microbiological analyzes, including colony counts for Pseudomonas, aerobic bacteria, lactic acid bacteria, salmonella, and E. coli.
For animal products, detailed microbial analysis revealed that the combined procedure extended shelf life by 67% over single treatments.
Strawberries and quarter tomatoes were subjected to a similar two-step process of irradiation and vacuum sealing. These fruit samples were monitored for indicators of spoilage such as yeast, mold and Pseudomonas.
Quarter tomato results were slightly below the animal sample of 54.4%, while strawberries achieved a very impressive growth of 124.4%.
The acceptable condition of the food was also verified by a consumer panel evaluating aroma, taste, color, texture and overall appearance.
Given the scale of the loss of the global food supply through overproduction, mishandling, shipping conditions, packaging problems and spoilage, DumDum’s findings are significant.
“Based on our scientific research and financial analysis, our technology has the potential to significantly reduce food loss and waste across the food supply chain. , and may better align food businesses with environmental, social and governance (ESG) goals,” concludes Damdam.
Damdam adds that the procedure is simple enough to be used on small appliances for retail and catering level use, or as home kitchen appliances.
Co-author of the study, Khaled Salama, comments on her enterprising spirit. “Asrar’s unique entrepreneurial spirit has allowed her to move her research from prototypes in the lab to functional products currently on the market,” he says. .
Original: Save salmon and strawberries with double treatment
Than: King Abdullah University of Science and Technology
