Titanium Di Oxide TiO2 Should Be Used As Rinsing Agent For Washing Of Green Vegetables Before Store In Market

Overview

• Post By : Kumar Jeetendra


• Source: American Chemical Society


• Date: 20 Aug,2015

It is noted that since last few decades’ food borne illness is cause of death of number of peoples live in posh city and area basically Each year 48 million Americans get sick; 128,000 are hospitalized; and 3,000 die of food poisoning, according to the U.S. Centers for Disease Control and Prevention.

Scientists while presenting his works in 250th National Meeting & Exposition of the American Chemical Society opens unlocks a mysterious thoughts that these food borne illness basically related with Bacteria and other pathogens which is not remove easily by common disinfection method used to rinsing green vegetables before storing in market.

According to Scientists, Nichola Kinsinger, Ph.D. She says scientists have estimated that 99 percent of food-borne illnesses from leafy greens can be traced back to disinfection issues. This in turns researcher has an idea to use another method for complete rinsing of green Vegetables before they stored in market for consumption. Scientist while experimenting through parallel flow plate chamber methods finds that Bacteria present in outside of leaf and while rinsing they felt off but remain active and able to cause food borne illness.

"We found that because of the topology of the spinach leaf, nearly 15 percent of the surface may 'see' a bleach concentration that is 1,000-times less than that of the rinse solution," Kinsinger says.

Researcher describing the use of TiO2 which is inexpensive and while using as rinsing agents it comes in contact with surface of leafs and when its absorbs light it produce a strong oxidants which kills bacteria and other pathogens.

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