Two food safety technologies for detecting and killing pathogens can cut costs for produce, fruit and vegetable processors, say researchers, according to foodqualitynews.com.

The first method uses a laser to detect and identify many types of bacteria, and is about three times faster and one-tenth as expensive as current technology, they claim. A second innovation uses chlorine dioxide gas to kill pathogens on produce, fresh fruits and vegetables. Both have been developed by researchers at Purdue University in Indiana.

Patents are pending on both technologies, and the laser technology is available for licensing.