Method and Apparatus for Killing Pathogens on Fresh produce

Abstract

A method of cooling fresh produce and killing surface pathogens on the fresh produce in a controlled environment. A hydrogen peroxide-containing sanitizing gas is introduced into the controlled environment to contact the fresh produce. The concentration of the sanitizing gas is reduced to a safe level and the produce is then removed. Cooling may be accomplished using a vacuum chamber. The sanitizing gas may be ionized.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a schematic diagram illustrating one embodiment of a cooling and sanitizing apparatus made according to the present invention carried out using vacuum cooling.

FIGS. 2 and 3 are side and top schematic illustrations of a second embodiment of a cooling and sanitizing apparatus made according to the invention carried out using forced air cooling equipment.

Claims

1. A method of cooling fresh produce and killing surface pathogens on the fresh produce comprising: cooling fresh produce in a controlled environment;introducing a hydrogen peroxide-containing sanitizing gas into the controlled environment;contacting the fresh produce with the sanitizing gas to get cooled, reduced surface pathogen produce;reducing the concentration of the sanitizing gas to a safe level; andremoving the cooled, reduced-pathogen produce from the controlled environment.

2. The method according to claim I wherein the cooling step comprises placing said produce inside a vacuum chamber and drawing a partial vacuum inside said chamber causing water on the produce to be transformed from a liquid state to a gas state thereby cooling the produce.

3. The method according to claim 2 wherein the cooling step is carried out resulting in a vapor pressure equivalent to 32° F. to 40° F. water.

4. The method according to claim 2 were in the cooling step is carried out before the introducing step.

5. The method according to claim 4 wherein the cooling step is carried out resulting in a vapor pressure equivalent to 55° F. water or higher so that chill-sensitive produce is undamaged before introducing hydrogen peroxide-containing sanitizing gas into said chamber.

6. The method according to claim 1 wherein the cooling step comprises cooling the controlled environment without any substantial reduction in the pressure within the controlled environment.

7. The method according to claim 6 wherein the introducing step is carried out during the cooling step.

8. The method according to claim 1 wherein the introducing step comprises ionizing the hydrogen peroxide so that ionized hydrogen peroxide-containing sanitizing gas is introduced into the controlled environment.

9. The method according to claim 1 wherein the introducing step comprises introducing a hydrogen peroxide-containing sanitizing gas comprising at least one of ozone, acetic acid, and chlorine.

10. The method according to claim 1 wherein the introducing step comprises introducing hydrogen peroxide in combination with an acid as a sanitizing gas.

11. The method according to claim 10 wherein the introducing step is carried out with acetic acid as the acid.

12. The method according to claim 1 wherein the introducing step comprises introducing a hydrogen peroxide-containing sanitizing gas comprising at least one of: vaporized hydrogen peroxide;vaporized and ionized hydrogen peroxide;atomized hydrogen peroxide;atomized and ionized hydrogen peroxide;misted hydrogen peroxide;misted and ionized hydrogen peroxide;sprayed hydrogen peroxide; andsprayed and ionized hydrogen peroxide;

13. The method according to claim I further comprising the step of inducing motion to the fresh produce so as to expose more surface area to the sanitizing gas.

14. The method according to claim 13 wherein the motion inducing step comprises at least one of the following: vibrating;oscillating;shaking;tumbling;rotating;turning; andflipping.

15. A method according to claim 1 further comprising introducing a second sanitizing gas into the controlled environment.

16. A method according to claim 15 wherein the second introducing step is carried out after the introducing step of claim 1.

17. A method according to claim 15 wherein both the introducing steps are carried out with ionized sanitizing gases.

18. A method according to claim 1 further comprising pre-blending a hydrogen peroxide sanitizing agent and a second sanitizing agent to create a blended hydrogen peroxide-containing sanitizing gas and the introducing step is carried out using the blended hydrogen peroxide-containing sanitizing gas.

19. A method of cooling fresh produce and killing surface pathogens on the fresh produce comprising: placing fresh produce inside a vacuum chamber and drawing a partial vacuum inside said chamber causing water on the produce to be transformed from a liquid state to a gas state thereby cooling the produce;introducing an ionized hydrogen peroxide-containing sanitizing gas into the controlled environment;contacting the fresh produce with the sanitizing gas to get cooled, reduced surface pathogen produce;reducing the concentration of the sanitizing gas to a safe level; andremoving the cooled, reduced-pathogen produce from the controlled environment.

20. The method according to claim 19 wherein the introducing step comprises introducing ionized hydrogen peroxide in combination with an acid as a sanitizing gas.

21. The method according to claim 19 further comprising the step of inducing motion to the fresh produce so as to expose more surface area to the sanitizing gas.

22. Apparatus for cooling fresh produce and killing surface pathogens on the fresh produce comprising: a controlled environment chamber containing fresh produce;means for cooling the fresh produce within the chamber; andmeans for introducing a hydrogen peroxide-containing sanitizing gas into the chamber.

23. The apparatus according to claim 22 wherein the chamber comprises a vacuum chamber and the cooling means comprises means for drawing a partial vacuum within the vacuum chamber.

24. The apparatus according to claim 22 wherein the chamber contains air and the cooling means comprises a refrigeration unit, comprising cooling coils, and a fan directing air within the cooling chamber over the cooling coils.

25. The apparatus according to claim 22 wherein the introducing means comprises a hydrogen peroxide ionizer whereby the hydrogen peroxide of the sanitizing gas can be ionized

26. The apparatus according to claim 22 wherein the introducing means comprises at least one of a vaporizer, an atomizer, a mister, and a spray nozzle.

27. The apparatus according to claim 22 further comprising means for introducing at least one additional sanitizing gas into the chamber.

28. The apparatus according to claim 22 further comprising a hydrogen peroxide-measuring sensor within the controlled environment.

28. The apparatus according to claim 28 further comprising a data recorder operably coupled to the hydrogen peroxide-measuring sensor for recording hydrogen peroxide levels within the controlled environment.

29. Apparatus for cooling fresh produce and killing surface pathogens on the fresh produce comprising: a vacuum chamber containing fresh produce;means for cooling the fresh produce within the chamber, the cooling means comprising means for drawing a partial vacuum within the vacuum chamber;means for introducing an ionized hydrogen peroxide-containing sanitizing gas into the chamber;a hydrogen peroxide-measuring sensor within the vacuum chamber; anda data recorder operably coupled to the hydrogen peroxide-measuring sensor for recording hydrogen peroxide levels within the controlled environment.