The technology — an effort funded by $1.5 million from Texas’ Emerging Technology Fund — was initially intended to kill bacteria such as MRSA, a contagious bacterial infection that’s resistant to many commonly used antibiotics, and salmonella. But researchers discovered it also killed mold spores in bread and sterilized fresh or processed foods without cooking or damaging them.
While bread manufacturers have expressed interest in the technology, there’s concern it could push up the price in an industry with already tight margins.
‘‘I think the consumers are going to drive this more than companies,’’ Stull said.
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