Shock waves kill foodborne pathogens

Mexican scientists have developed a new technique for killing foodborne bacteria like Listeria monocytogenes. They’re using the shock waves from an electrohydraulic generator, accompanied by intense flashes of visible and ultraviolet light. They predict that this procedure could one day replace pasteurization to sterilize dairy products and other foods without affecting taste.

However, the method still needs some fine-tuning, since it doesn’t yet kill acceptable levels of bacteria. The researchers plan to perfect the system so that they can achieve a million-fold reduction of bacteria populations. Furthermore, they need to better understand exactly how the bacteria are killed so the process can be commercialized.

1. Ag markets posted mixed showing on Tuesday
2. Plains storms cause minor harm to Oklahoma/Kansas wheat
3. Chocolate milk a top post-workout food
4. Another reason for adults to drink milk
5. Penn State Dairy Team schedules “Tools for Teams” webinars
6. Ag markets generally mixed again Tuesday morning

1. 4 rules for growing a business or industry
2. Seven jobs more dangerous than farming
3. D.C. Watch: Farm bill progressing
4. April milk production up 0.3 percent
5. Class III futures close out quietly last week
6. Chocolate milk a top post-workout food

1. Commentary: Slanting the statistics
2. World food supply depends on character, virtuous leadership
3. Buffet concerned about soil and starvation
4. Cold spring stunts upper Midwest hay crop
5. N.M. rancher charged with 43 counts of animal cruelty
6. 2014 Farm Bill: Are we near an agreement?