Water disinfection is to disinfection byproducts (DBPs) as food disinfection is to food disinfection byproducts (F-DBPs)

Chlorine disinfection of piped water helped to get rid of diseases like cholera and typhoid in the US by the 1940s (Li & Mitch, 2018). However, in the 1970s, scientists found certain chemical compounds called trihalomethanes in the water, which are byproducts of chlorine reacting with natural organic matter. These compounds, known as DBPs, are now regulated by the EPA because they have been linked to illnesses like bladder cancer and low baby birth weight.

When it comes to disinfecting fruits and vegetables, chemicals like chlorine, ozone, organic peroxides, and surfactants can be used. Chlorine is the most commonly used disinfectant for food because it is affordable. However, the concentration of chlorine used for food disinfection is about 100 times higher than what is used for water. This is why studying food disinfection and the formation of toxic byproducts is important, especially for foods that undergo a triple wash process. Since we know the composition of foods and their biomolecules, we can predict and study how these biomolecules transform during disinfection. The Simpson Lab is focused on studying food disinfection from an environmental engineering perspective to understand the potential risks to consumers.