VATIS UPDATE Article

Researchers with Technical University of Cartagena, Spain, have patented a surface decontamination method to extend the shelf-life of packaged salads and minimally processed fresh fruit. The procedure applies antimicrobial vapors of rosemary, thyme, orange or other essential oils during the modified atmosphere packaging process – mixing with the gases when they are applied to the container. The procedure, developed by the university’s Food Safety and Refrigeration Engineering group, also destroys bacteria, fungi and yeast.

Decontamination with essential oil vapors also is compatible with the packaging of organic products and has proven effective “as an alternative to washing with chlorinated water, which can leave toxic waste”. Machinery needed to implement the decontamination system at an industrial level has been developed and is ready for marketing. With this machinery, a large number of trials have been conducted for the treatment of packaged foods with the essential oil vapors and they have proven to extend shelf-life of food, especially when combined with ultra-clean packaging.