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applications to address pressing challenges and improve lives,” said Mahoney, who, along with his brothers, Robert and Wil- liam, established the Mahoney Prize in 2018. “Dr. McLands- borough’s research exemplifies this mission and has the poten- tial to revolutionize food safety nationally and globally. The extraordinary advancements at UMass Amherst continually position the university as a premier research institution on the world stage.”
The Mahoney brothers received their chemistry degrees from UMass Amherst and went on to become leaders in their own industries. They have served as high-level alumni advisers to UMass Amherst and as mentors to students.
The annual competition seeks scientists in the College of Natural Sciences (CNS) who are engaged in high-impact life- sciences research that addresses a significant challenge and advances collaboration between researchers and industry. Following a review by an expert panel of life-science indus- try scientists and executives, the $25,000 prize is awarded to one CNS faculty member who is the principal author of peer- reviewed research that meets the goals of the Mahoney Life Sciences Prize.
McLandsborough’s winning research paper was published in April 2023 in the journal Microbiology Spectrum. Facilities processing low-moisture foods ‘dry’ clean the equipment fol- lowed by hot-oil flushing, which removes residues in process- ing lines but doesn’t kill bacteria like salmonella. That bacte- ria exhibits higher heat resistance in high-fat and low-water environments.
“Low moisture sanitization products are formulated with flammable solvents, rather than water, requiring manufacturers to dry, clean, and cool equipment before application, resulting in days of downtime,” McLandsborough explained. “Therefore, routine cleaning and sanitization occur less frequently in low- moisture food-processing facilities.”
McLandsborough and her team initially developed a formu- lation of oil and acid to create an effective antimicrobial sanitiz- er that resulted in a bacteria kill rate of more than four log, or
99.99%. But the standard kill rate for a sanitizing agent needs to be five log, or a kill rate of 99.999%.
Then came the ‘a-ha’ moment, when the researchers dis- covered the missing ingredient needed in the formulation to kill more than 99.999% of salmonella bacteria: a few drops of water.
“We added a small, controlled amount of water as an emul- sion,” McLandsborough said. “We mixed the acidified oil with a surfactant and water. Just a small amount of water — 1% to 3% — enhanced our kill, and now we’re getting a six-log bacterial reduction, or 99.9999% kill.”
Chalk up the improved kill rate to osmotic pressure, which accelerated the antimicrobial action of the water-in-oil emul- sion. “The cool thing is that osmotic pressure is one of the first concepts you learn when you take basic microbiology, and it’s also one of the basic things you learn in food science,” she said. “It’s simple, but it works.”
Monica Tan, senior vice president of Product & Engineer- ing at Science Exchange and a member of the panel of exter- nal experts who reviewed the Mahoney nominations, selected McLandsborough’s research for the prize.
“Dr. Lynne McLandsborough begins her research essay with a beautifully crafted opening paragraph that clearly presents the problem statement. She concisely outlines her approach, making it easy to understand,” Tan said. “Her research appears solid, but what truly stands out is the industry acceptance she has already received from major food companies like M&M Mars and Barry Callebaut. Her submission this year is notable for being the most advanced in bringing academic research to market.”
In addition to Tan, the other reviewers who ranked McLandsborough’s research as their top choice for the prize included Stefan Baier, chief science officer for Aqua Cultured Foods; Leslie Dierauf, retired wildlife veterinarian and conser- vation biologist; David Mazzo, president and CEO of Lisata Therapeutics Inc.; and Diane Stengle, retired associate profes- sor of STEM at Holyoke Community College. BW
“The cool thing is that osmotic pressure is one of the first concepts you learn when you take basic microbiology, and it’s also
one of the basic things you learn in food science. It’s simple, but it works.”
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