Carson, Calif.-based nanobubble technology company Moleaer, in partnership with researchers from Virginia Tech, have found oxygen-filled nanobubbles are successful in disrupting microbial biofilms.
The study, published in Food and Bioprocess Technology, reports nanobubbles reduce and effectively eliminate microbes including E. coli, Listeria innocua and Vibro parahaemolyticus on plastic and stainless steel surfaces typically used for food handling within five minutes of exposure, according to a news release.
Moleaer’s nanobubble technology, the release said, injects trillions of oxygen-rich nanobubbles into water. These nano-sized bubbles, 2,500 times smaller than a grain of salt, increase the oxidation-reduction potential, which treats or eliminates pathogens and biofilm through a process known as oxidation.
“Based on our research, we found that nanobubbles induced a complete reduction of common biofilms found in the food industry,” Reza Ovissipour, assistant professor of the Department of Food Science and Technology, Seafood AREC, Virginia Tech, said in the release.
“This proves useful with eliminating microbes which have built resistance to standard cleaning products and could be used to enhance conventional sanitizer’s efficacy.”
Following recent romaine lettuce recalls, the research is promising, Nick Dyner, CEO of Moleaer, said in the release.
“From cleaning food prep surfaces to washing leafy greens, fruits and vegetables, our technology has the potential to provide a powerful sustainable and chemical-free enhancement to traditional cleaning methods,” Dyner said in the release.
Beyond eliminating pathogens such as E. coli and listeria, the release said nanobubbles have been providing farmers and indoor growers at more than 150 facilities and farms worldwide with a chemical-free irrigation solution. Leafy greens and vegetables grown with nanobubbles have increased plant and root health, shortened growing times and increased yields, according to the release.
