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Becoming bacteria-free

Becoming bacteria-free

BY HILARY TAYLOR | Evergreen contributor

February 24, 2015

Reducing food contamination and improving the safety and quality of food is what motivates one scientist at Washington State University.Shyam S. Sablani, a WSU associate professor, is currently working to make frozen red raspberries less susceptible to harmful bacteria by using Ultraviolet light-C or UV-C light.“We are try...

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