CPC C12Q 1/02 (2013.01) [A23L 3/32 (2013.01); A23L 3/3409 (2013.01); A23L 3/3463 (2013.01); A23L 3/3481 (2013.01); A61L 2/00 (2013.01); A61L 2/03 (2013.01); A61L 2/22 (2013.01); A61L 9/14 (2013.01); A61L 9/22 (2013.01); C12N 1/20 (2013.01); C25B 9/00 (2013.01); A61L 2/0088 (2013.01); A61L 2202/11 (2013.01); A61L 2209/213 (2013.01); C02F 1/4608 (2013.01); C02F 2303/04 (2013.01); C02F 2305/023 (2013.01)] | 14 Claims |
1. A method for inactivating at least one of bacteria, mycobacteria, bacterial spores, and fungi on foodstuffs comprising:
contacting the foodstuffs with engineered water nanostructures (EWNS) comprising reactive oxygen species (ROS) and an electric charge from about 20 to about 100 e−; wherein the electric charge of the EWNS is an average EWNS electric charge of a sample of EWNS, the average EWNS electric charge determinable by parallel measurement of the aerosol current and the particle number concentration of the sample of EWNS and the contacting inactivates the at least one of bacteria, mycobacteria, bacterial spores, and fungi located on the foodstuffs.
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