Systems for improved bacterial and microbial reduction, equipment comprising said systems and methods of utilizing said systems and equipment to improve bacterial and microbial reduction on foods, food products, and produce

A system configure for treating produce on the vine or in the field with a hydroxyl-radical treatment, the system comprises:

• a movable frame defining a processing chamber between a first end of the movable frame and a second end of the movable frame that is opposite with respect to the first end of the movable frame;
• at least one mist producing unit disposed connected to the movable frame and in fluid communication with the processing chamber for introducing hydrogen peroxide mist into the processing chamber;
• one or more UV-C lamps connected to the movable frame and disposed within or adjacent to the processing chamber for emitting UV-C light and/or radiation into the processing chamber;
• and
• at least one ozone gas producing unit connected to the movable frame and in fluid communication with the processing chamber for introducing ozone gas into the processing chamber,
• wherein the processing chamber is movable over and/or along the produce on the vine or in the field and antimicrobial hydroxy-radicals of the hydroxyl-radical treatment are formed via the hydrogen peroxide, UV-C light and/or radiation, and the ozone gas within the processing chamber such that bacterial and/or microbial reduction and/or pathogen decontamination of the produce is achievable via the antimicrobial hydroxy-radicals of the hydroxyl-radical treatment emitted within the processing chamber.