Study on Superheated Dry Steam for Sanitation in Dry Food Production Seeks Survey Respondents
The Center for Produce Safety (CPS) has provided insight into an ongoing study funded by the center that is examining the efficacy of superheated steam, also known as “dry steam,” as a sanitization method for dry food production environments. The study is led by Abby Snyder, Ph.D., of Cornell University, alongside co-principal investigator V.M. Balasubramaniam, Ph.D., of Ohio State University.
Many facilities, such as packing operations, are not able to used water-based sanitizers. Dry steam may provide a solution for these environments, as pervious research has shown that it can kill pathogens on surfaces without leaving moisture or condensation, acting like a hot gas. The CPS study aims to elaborate on previous findings by testing superheated steam’s performance on a pilot scale.