A platinum catalyst is being used in new technology that could reduce the risk of salmonella being carried on food.

The infra red drying system combines air with a platinum catalyst to create an oxidation reaction.

This means a controlled level of infra red energy and minimal carbon dioxide can be created to target the moisture and dry out food.

Researchers claim that using the infra red energy on the food can kill the bugs and their larvae and ensure that no disease is carried on the food.

It can do this without heating or spoiling the produce because it operates at a higher-frequency wavelength than microwaves.

Tara McHugh, a researcher at the Processed Food Research unit at the United States Department of Agriculture (USDA), said that the technology could be used to improve food safety and current research is proving "promising".

She told CBC News that it could work to lower the cost of fruit and vegetables because it can make clear energy savings.

The new technology is able to operate faster than the drying and heating systems that are traditionally used in the food industry.

The US has recently been hit by an outbreak of the salmonella bug which has been linked to chilli peppers.

Source:

Infrared heat: A new wavelength for food security, 08/08/08
http://www.cbc.ca/technology/story/2008/08/08/f-infrared.html

Flameless Catalytic Infrared Energy (FCIR) is generated by catalyzing natural gas or propane with a proprietary enhanced platinum catalyst, 08/08/08
http://www.catalyticdrying.com/press_releases.htm