Amy L Waldroup

Title: Amy L. Waldroup: Innovator in Food Safety Solutions

Introduction

Amy L. Waldroup is a prominent inventor based in Springdale, AZ (US), known for her significant contributions to food safety through innovative solutions. With a total of five patents to her name, she has made strides in developing methods to prevent microbial contamination in food products.

Latest Patents

One of her latest patents is a concentrated, non-foaming solution of quaternary ammonium compounds (QAC) and methods of use. This invention comprises a QAC solution with a concentration greater than about 10% by weight, along with at least one solubility enhancing agent, such as an alcohol. The diluted QAC solution is designed to contact food products, effectively preventing microbial growth from a broad spectrum of foodborne contaminants. The method involves applying the dilute QAC for an application time of at least 0.1 seconds, making it suitable for various food items, including meat, seafood, vegetables, fruits, dairy products, pet foods, and snacks. One of the treatment methods includes spraying and misting the QAC solutions on food products to ensure safety and quality.

Career Highlights

Amy L. Waldroup is affiliated with the University of Arkansas, where she continues to advance her research and innovations in food safety. Her work has garnered attention for its practical applications in the food industry, contributing to safer food handling practices.

Collaborations

Some of her notable coworkers include Cesar M. Compadre and Philip J. Breen, who have collaborated with her on various projects related to food safety and innovative solutions.

Conclusion

Amy L. Waldroup's contributions to food safety through her innovative patents highlight her role as a leading inventor in this critical field. Her work not only enhances food safety but also supports the broader goal of public health.