Ep. 73. Keith Warriner: Applications for the Advanced Oxidation Process

<p>Keith Warriner, Ph.D., is a professor of food science at the University of Guelph. He is also the food science graduate coordinator of the department’s Master of Science and Ph.D. food science programs.<br /> <br /> After completing his Ph.D. in microbial physiology at the University College of Wales, he worked for the Department of Medicine at the University of Manchester where he studied biosensors. He also attended the University of Nottingham as a research fellow in food microbiology, working with fresh produce.<br /> <br /> He joined the Department of Food Science at the University of Guelph in 2002 and was promoted to full professor in 2011. He is the former president of the Ontario Food Protection Association, a member of the International Association of Food Protection, is an associate editor of the Canadian Journal of Microbiology, and is on the editorial board for <em>Applied & Environmental Microbiology</em> and <em>International Journal of Food Microbiology</em>.<br /> <br /> ​Keith's research revolves around food safety and food microbiology, allowing him to work closely with industry and apply his research findings in a practical way.<br /> <br /> Keith was previously interviewed for <a href= "https://www.foodsafetymagazine.com/podcast/ep-37-keith-warriner/" target="_blank" rel="noopener" data-cke-saved-href= "https://www.foodsafetymagazine.com/podcast/ep-37-keith-warriner/">Episode 37</a> of Food Safety Matters.</p> <p><strong>In this episode of Food Safety Matters, we speak to Keith [</strong>14:30]<strong> about:</strong></p> <ul> <li>The history of Henry Fenton, the Fenton reaction, and the Fenton reagent</li> <li>The use of water, hydrogen peroxide, and UV light to kill pollutants, pesticides, etc.</li> <li>Applying hydroxyl radicals to fresh produce including spinach and other leafy greens</li> <li>The advanced oxidation process (AOP) and why it's so problematic with tomatoes</li> <li> How the 2006 spinach outbreak change the leafy greens industry's outlook on food safety</li> <li>Thoughts