A University of Guelph professor bags one of the winning awards at the 11th annual Premier’s Awards for Agri-Food Excellence.
Professor Keith Warriner, department of food science, received a Leaders in Innovation Award along with Paul Moyer from Moyers Apple Products. The duo helped to develop a new way to decontaminate produce based on a forced-air ozone reactor, with a chemical-free, waterless sanitizer that reduces health risks and increases shelf-life.
They developed this device for decontaminating fruit after a 2014 listeria outbreak linked to candy apples. The duo continued to create a process combining ultraviolet light and hydrogen peroxide to decontaminate apples and other produce.
Their research was in part supported by the Ontario Ministry of Agriculture, Food and Rural Affairs.
Warriner has published more than 100 papers, book chapters, and abstracts as an expert on food safety. He studies food safety procedures anywhere from meat processing and fresh-cut sectors to developing decontamination methods for salmonella and any products that may cause food-borne illnesses.
The awards were presented during the annual Premier’s Agri-Food Summit by Kathleen Wynne in Toronto. The event brought industry leaders together to discuss the growth of the province’s agri-food sector through trade and collaboration.