Microbial Safety in Fresh Produce Supply Chains
Approximately 30% of harvested fruits and vegetables are lost or degraded before reaching supermarkets—reaching up to 70% in severe cases. Fresh produce poses unique challenges as it can become contaminated at any stage and is often consumed raw without pathogen-eliminating cooking, harming thousands yearly.
Primary Causes:
- Microbial contamination, such as Salmonella, E. coli, and Listeria monocytogenes, can contaminate produce and is the predominant problem in supply chains.
- Mechanical damage during transit
- Prolonged transportation times
- Inadequate temperature control
Good Agricultural Practices (GAPs) in the field:
Water Quality
Robust testing protocols for irrigation water, monitoring microbial contaminants like E. coli to reduce contamination risk. Continuous access to disinfection is recommended
Manure & Fertilizers
Proper management of organic materials to prevent pathogen introduction into the growing environment. Use of chlorination to mitigate pathogens.
Chlorine production with solar and table salt
Worker Hygiene
Promoting strict hygiene protocols among agricultural workers to minimize contamination during harvest. Easy access to hand cleaning/solar-powered disinfection units.
Risk Assessment
Tools to identify contamination factors and implement mitigation strategies like UV-C treatment, hydrogen peroxide, and chlorination. Magnetrolysis can combine these options
Post-Harvest Handling
Contamination risks remain critical during transportation, storage, and processing. Once fresh produce is contaminated, common washing and disinfecting methods are often insufficient to eliminate microbial threats.
Advances in Post-Process Treatments:
Bacteriophages
Bio-preservatives targeting specific pathogens like L. monocytogenes
Bacteriocin Cultures
Naturally produced antimicrobial compounds that inhibit pathogen growth.
Essential Oils
Alternative biological controls offer natural antimicrobial properties but alter taste.
Endolysins
Enzymatic approaches provide targeted pathogen elimination in research settings.
Virginia State University. Nanobubbles as an Emerging Sanitation Technology: (A Highly Recommended) Primer
The Magnetrolysis Solution
Clean water is essential at every stage of the supply chain. Magnetrolysis technology offers in-situ disinfection using naturally produced chemicals such as hydrogen peroxide, reactive oxygen species, and low-level chlorination in an electrolysis-generated nanobubble matrix—a sustainable, cost-effective approach to microbial safety.
A real solution: market-ready NOW
Solar-Powered
Five-plate systems powered by solar energy or 12-volt chargers for sustainable operation.
H₂O₂ Production
Generates hydrogen peroxide-rich water for effective pathogen elimination.
Chlorination
Adding table salt generates hypochlorite for adjustable chlorine strength over time.
Nano-bubbles
penetrates the organic materials and disrupts the biochemical structures, including microbial biofilms.
HYDROGEN PEROXIDE
Food-grade hydrogen peroxide (H₂O₂) is an effective, FDA-approved antimicrobial agent used to extend the shelf life of food by killing bacteria, yeast, and fungi, particularly on raw produce, in dairy processing, and for sanitizing food packaging. It breaks down into water and oxygen, leaving no toxic residues. Used to wash fruits and vegetables to reduce spoilage, remove contaminants, and extend shelf life during shipment.
Unlike competitors nanobubble generation, low-powered anode and cathode plates generate H₂O₂-rich nanobubbles. Powered by a garden hose and sunlight or a DC power source. Add common house salt and instantly produce chlorine. No machines, pumps, or electrical boxes are needed in the field. Simple to use with a multi-year life.
Field & Post-Harvest Applications
In the Field
- Solar-powered plates produce disinfecting solution for produce pickers
- Minimizes pathogen transmission during harvest
- Trough systems for in-situ washing before transport
- Creates hydrogen-rich drinking water as an added benefit
- In-situ employee solar-powered wash stations.
Post-Harvest
- Reactor attaches to garden hose for low-cost water treatment
- Submersion cleaning for leafy vegetables (lettuce, spinach, kale)
- Spray and brush methods for firm vegetables (carrots, potatoes, beets), foliar applications
- Use at the restaurant, cruise ship, or point of sale
Transportation & Retail Applications
Trucking
A continuous chlorinated water supply through a central hose provides cost-effective sanitation for truck bays and worker hygiene. Clean equipment and strict personal hygiene protocols prevent contamination during transit.
Grocery Stores
Magnetrolysis units installed on misting systems deliver constant low-level H₂O₂, maintaining freshness while preventing mold growth. Addresses contamination risks from improperly maintained misting systems. (legionaires)
Restaurants, points of sale
The aerator tool provides an ideal rinse for incoming produce, meat, and fish before stocking. Maintains freshness and ensures mold prevention throughout food service operations.
A Comprehensive Approach to Safety
Ensuring microbial safety of fresh produce requires integrating Good Agricultural Practices, post-process treatments, environmental monitoring, and consumer education. Magnetrolysis technology offers a sustainable, cost-effective solution across the entire supply chain.
Prevention
GAPs and water disinfection quality management from farm to field and all phases of distribution.
Treatment
In-situ disinfection and post-harvest interventions, generation of chlorine species for disinfection
U.S. Patent Application Serial No. 63/875,134, filed September 3, 2025
System and method for the enhanced electro-catalytic production of hydrogen peroxide.
Inventors: Nicholas Eckelberry & Talbott Howard. Assignee: Eckelberry
This patent explores the generation of H₂O₂ from the catalytic dissociation of water using multiple metal oxide anodes and titanium plates enhanced by a magnetic field (EMF).