West Australian researchers led by Dr. Kirsty Bayliss have discovered how to stop mould growing on fresh food.
Dr. Bayliss will be presenting her technology, titled ‘Breaking the Mould’, a chemical-free treatment for fresh produce that increases shelf-life, prevents mould and decay, and reduces food wastage, in the US.
“Our technology will directly address the global food security challenge by reducing food waste and making more food available for more people,” Dr. Bayliss said.
“The technology is based on the most abundant form of matter in the universe– plasma. Plasma kills the moulds that grow on fruit and vegetables, making fresh produce healthier for consumption and increasing shelf-life.”
Dr. Bayliss’s Murdoch University team has been working on preliminary trials for the past 18 months and are now preparing to start scaling up trials to work with commercial production facilities.
Dr. Bayliss said the LAUNCH Food Innovation Challenge was a “huge opportunity.”
“I will be presenting our research to an audience comprising investors, company directors and CEOs, philanthropists and other influential people from organisations such as Fonterra, Walmart, The Gates Foundation, as well as USAID, DFAT and even Google Food.”
“What is really exciting is the potential linkages and networks that I can develop; already NASA are interested in our work,” she said.
In an interview with ABC Online, she said “Food wastage contributes to a lot of the food insecurity as the US and Europe wastes around 100 kilograms of food per person every year.
“If we could reduce food wastage by a quarter, we could feed 870 million people.”
Dr. Bayliss said the technology also kills bacteria associated with food-borne illness, such as salmonella and listeria.