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Effective antimicrobial solutions, optimised practices and process designs to reduce bacterial contamination at all stages of production, harvesting and processing
About
Foodscience technologies are designed to decontaminate fresh produce progressively at multiple points in the food production chain to avoid build up of bacteria, limit spread of disease, reduce cross-contamination and extend produce shelf life. Our intelligent dosing/application systems have low energy and water requirements. Bacteria loadings on process machinery, facilities and transfer systems are reduced during produce decontamination. Process water is recycled and pathogen free for disposal at end of production cycle. Potential contamination from raw materials, equipment and staff access is managed at facility entry. .
Key Benefits
greater than 2-log reduction in bacteria (incl elimination of Campylobacter, E coli and other pathogens) on fresh produce during processing. Continuous elimination of microbial contamination in process water. Low energy intelligent dosing technology to optimise antimicrobial properties, minimise water usage and ensure produce safety and quality. Remote access and data logging capabilities. Technology engineered to operate in fresh produce processing plants, self propelled irrigators and in-field harvesting platforms.
Applications
Fresh produce applications already evaluated include celery, baby leaf lettuce, mixed salads, brassicas, onions, carrots, parsnips, and swedes. In all cases significant reductions in produce bacteria levels were achieved. Treatment of field irrigation water drawn from adjacent river eliminates pathogen contamination at high flow rates. Chickens treated with PoultryMax technology meet or exceeded the retail contamination targets set by the FSA for Campylobacter. Reduction in other pathogens extends chicken shelf significantly. Cutter blades, centrifuges and conveyor belts from process machines are cleared of bacteria during use.