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...