“The potential benefits are easy scale-up and integration with current production lines or installed equipment, and a minimal need for resources since it functions based on just air and electricity,” he says. “As mentioned, the gas exhaust would have to be directed away from people, e.g. as done for the exhaust from a stove with a chimney.”
Not that there aren’t challenges. Dr. Oehrlein notes the broad spectrum of scientific questions considering the large number of different foods and pathogens, along with the engineering of the most efficient devices.
Still, it’s something both Dr. Oehrlein and Dr. Tikekar believe could be game changing in the industry in the years to come.