Canada-based Clean Works says it has developed waterless food safety technology that growers, shippers, processors, wholesalers and retailers are using to disinfect fruit, vegetables and containers before distribution.
The company says the process — using a combination of vaporized hydrogen peroxide, ozone and ultraviolet light — kills 99.99% of pathogens that create health risks, while simultaneously increasing the shelf life of produce up to 25%.
Created from necessity
In 2014, the candy apple industry took a devastating hit after some suppliers had purchased apples with listeria, and it forced a recall.
“Although our apples weren't contaminated, our sales were affected and customers were understandably shaken,” Paul Moyer, co-owner of Moyer Apple Products and co-founder of Clean Works Corp., told The Packer.
With a background in microbiology, Moyer and partners teamed up with Keith Warriner, a food science specialist at the University of Guelph, to develop the waterless, gas-phase homogenous technology.
“The process was initially used to sanitize caramel apples, and from there, after finding success, we tested it on cantaloupe,” Moyer said. “Since 2015, we have tested on over 200 fruits and vegetables, and [we] now are expanding into proteins.”
How it works
The Clean Batch process, the company's original concept, introduces produce or products into a chamber in field containers. Ozone, airflow, humidity, time and temperature are controlled throughout the entire decontamination process. The process takes 20-30 minutes per batch and can decontaminate 9,000 pounds of produce per hour, according to the company.
The Clean Flow process, ideal for larger volume applications such as packers, processors and wholesalers, takes less than 30 seconds and can decontaminate 100,000 pounds of produce per hour, Moyer said.
The machines can be customized to work within existing production lines, workflows and holds capacity for a variety of produce, proteins or products, while requiring minimal operator intervention.
“One of the most critical components of the technology is the need for it to be waterless,” Michele Visser, Clean Works vice president of sales and marketing, told The Packer.
It's not uncommon that water can be a vector for pathogens, she said.
“Our process is simple, effective and does not use water. Water is approximately 0.5 logs effectiveness, which equals 50%; our process is 99.99% effective, which equals 5 logs effectiveness,” Moyer said.
Water sanitation is very similar to taking a bath, but after 10 other people have taken a bath, Moyer said.
The Clean Flow system uses a waterless decontamination process that generates hydroxyl radicals that reduces pathogens at 99.9%, the company claims. (Photo courtesy of Clean Works)
“As the produce runs through the system, there is a micromist of hydrogen peroxide that is administered within a tunnel on a production line, there is UV light that is on the top of the hood, and we are generating ozone within there," Visser said. "The UV light is a catalyst that creates a reaction between the ozone and hydrogen peroxide to create hydroxyl radicals. The hydroxyl radical is in a gas form and that is what eliminates the pathogens."
The process doesn't have to be directly under the UV light (thought it can be), but it is the three elements working together in tandem to create the atmosphere in the chamber which sanitizes anything that goes through it, Moyer said.
“The Clean Works process is the catalyst that creates the reaction between the ozone and hydrogen peroxide to create the hydroxyl radical and the hydroxy radical is the element that decreases or kills any pathogens that is on the fruit and vegetables,” Visser said.
This process also deactivates mold spores and mildew on the fruit or vegetables and in turn results in extended shelf-life, she said.
“I believe our process will be a game changer. No longer will water be the standard, but this will be the new standard for cleaning fruits and vegetables,” Moyer said.