Method and system for preserving food

This invention describes a way to make food last longer and kill harmful germs. It involves zapping food with short bursts of microwave energy for at least seven seconds. After microwaving, the food is placed in a container and sealed, which then prevents things like mold and specific bacteria, such as E. coli or Salmonella, from growing inside as long as the container stays sealed.

Why it matters: Since 2008, advancements in industrial microwave power electronics and control systems allow for more precise and energy-efficient delivery of pulsed radiation. This makes it more practical to achieve the specific, controlled microwave exposure needed to inhibit microbial activity without excessive heating, as described in the claims.

Status: Not in forceListed as no longer active. The specific reason is not in the record we hold.
How hard to build: ModerateIndustrial microwave system, precise timing, packaging.

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