Gas Phase Hydroxyl Radical Process for Surface Disinfection of Low Moisture Foods, Fresh Produce, Shelled Eggs, and Meat
#food-industry
#hydrogen
#safety
#WIE
Hydroxyl radicals are highly reactive oxidizers that occur naturally in the atmosphere and have been applied in fields like wastewater treatment due to their ability to break down persistent pollutants. In the food industry, gas-phase hydroxyl radicals—generated via UV-C light, ozone, and hydrogen peroxide—are now being explored for surface disinfection of lowmoisture foods and food contact surfaces. This talk will introduce the chemistry behind hydroxyl radical generation and its modeling using Response Surface Methodology (RSM). We will present data on microbial sensitivity, the impact of surface types on treatment outcomes, and research on pesticide degradation, shelf-life extension, and nutritional preservation. Importantly, the process is shown to be non-toxic and safe. We will also address safety considerations for use in occupied spaces and discuss future applications in the animal feed sector.
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- Starts
15 July 2025 05:00 AM UTC
- Ends
15 July 2025 06:07 PM UTC
- No Admission Charge
Speakers
Mahdiyeh Hassani
Topic:
Gas Phase Hydroxyl Radical Process for Surface Disinfection of Low Moisture Foods, Fresh Produce, Shelled Eggs, and Meat
Hydroxyl radicals are highly reactive oxidizers that occur naturally in the atmosphere and have long been used—particularly in wastewater treatment—to break down persistent pollutants. In the food industry, gas-phase hydroxyl radicals generated via UV-C light, ozone, and hydrogen peroxide are now being explored for surface disinfection of low-moisture foods and food-contact surfaces.
This talk will:
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Explain the chemistry of hydroxyl radical generation and how it can be modeled using Response Surface Methodology (RSM).
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Present microbial inactivation data, highlighting how different surface types influence treatment efficacy.
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Review ongoing research into pesticide degradation, shelf-life extension, and nutritional preservation.
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Demonstrate that this process is non-toxic and safe.
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Address safety considerations for operation in occupied spaces.
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Discuss future applications of gas-phase hydroxyl radical technology in the animal-feed sector.
By combining fundamental chemistry with applied research, we aim to showcase a versatile, effective, and safe disinfection strategy for food and feed production environments.
Biography:
Dr. Mahdiyeh Hasani is a Food Safety Scientist at the Ontario Ministry of Agriculture, Food and Agribusiness (OMAFA), where she designs and evaluates food safety management systems, assesses risks, and supports regulatory frameworks to ensure safe production and processing of food across Ontario.
She previously worked as a Research Associate in the Department of Food Science at the University of Guelph, where she led research in food process engineering, fermentation, and novel surface decontamination technologies. Her work on a hydroxyl radical-based disinfection method was successfully commercialized for use on fresh produce and N95 masks. She also collaborated with the United Nations Food and Agriculture Organization (FAO) on global food safety initiatives, including the development of technical guidance on vertical farming and food safety tools for operators and regulators.
Dr. Hasani earned her Ph.D. in Food Process Engineering from Gorgan University of Agricultural Sciences and Natural Resources and her MSc in Food Science from the University of Tabriz. She has authored 19 papers and 5 book chapters and was named an Outstanding Reviewer for the Canadian Journal of Microbiology in 2023. Her research excellence has been recognized with the University of Guelph Innovation of the Year Award and the Mitacs & NRC-IRAP Award for Commercialization (both in 2020). She continues to collaborate with academic, government, and industry partners to advance food safety and sustainable processing technologies.
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