USA – Researchers at the University of Georgia (UGA) Center for Food Safety are studying the potential uses of antimicrobial blue light to eliminate pathogens in manufacturing facilities.
Initial findings have demonstrated the consistent killing of Listeria monocytogenes cells in liquid cultures, on inert surfaces, and within biofilms using different blue light wavelengths and doses.
Researchers are exploring the use of antimicrobial blue light in food processing facilities to sterilize hard-to-reach areas where biofilms—clusters of bacteria—can form and become difficult to eliminate.
The University of Georgia established the Center for Food Safety in 1992 to enhance food safety and protect the nation’s agricultural system.
Food safety is essential for maintaining food security. According to the Centers for Disease Control and Prevention, there are an estimated 48 million cases of foodborne illness each year in the U.S., caused primarily by viruses, bacteria, and parasites.
UGA’s Center for Food Safety has been a leader in innovative, multidisciplinary research aimed at improving food safety. Their researchers are developing methods to detect, control, and eliminate harmful microorganisms and toxins from the food supply.
Another southern land-grant university contributing to global food security is Oklahoma State University, home to the Robert M. Kerr Food and Agricultural Products Center.
This facility enhances food safety and boosts economic impact through research laboratories, pilot-processing facilities, educational programs, and seminars.
One of the center’s multidisciplinary projects investigates stress in cattle using artificial intelligence and sensor technologies.
OSU researchers are examining how certain cattle may be genetically predisposed to health issues or meat discoloration due to physical stress and interactions with their environment.
The project compares physiological responses in high-growth and moderate-growth cattle to their genetics, studying tissue samples from cattle that died from sudden death syndrome.
The U.S. beef industry loses US$3.73 billion annually due to meat discoloration, with 428 million pounds of beef discarded—equivalent to 780,000 cattle.
Meanwhile, Virginia Tech’s College of Agriculture and Life Sciences is addressing dark cutter carcasses by developing modified atmosphere packaging to extend shelf life and maintain meat quality, incorporating spoilage detection tags.
Fort Valley State University’s College of Agriculture, Family Sciences, and Technology is addressing food security by researching alternative frying oils amid the global sunflower oil shortage.
Their study on blended oils focuses on maintaining flavor stability and quality, with consumer acceptance evaluated through sensory tests. This research supports the edible oil industry, offers practical experience for students, and may lead to the development of new oilseed varieties.
