Therein lies a key principle in controlling injured cells. Multiple treatments and conscious handling and preparation of food is essential from farm to processing plant to kitchen table. Another example, he said, is washing vegetables and fruits at home to further reduce the chance of harmful bacteria on the outer portions of the product. If there are injured cells, we need to know about them so that we can continue finding ways to make our food safe to eat. Fung said K-State plans to market the agar method he and Kang developed.
Patent is pending on the product.
Fung's and Kang's study is expected to be published later this year. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus in Manhattan.