For a number of years now, we’ve been keeping an eye on the development of a great idea as it has progressed from a concept stage through to exhaustive field and laboratory testing, and now to a well-documented commercial reality.
The technology is known as “Assisted Ultrasound” and the potential benefits it could deliver to NZ fresh and chilled premium food exporters, is quite frankly exciting!
Because the system uses no chemicals of any kind, treated food products are not subject to any MRL’s or OMAR restrictions, and the treatment is proven to have none to insignificant organoleptic or sensory impact on the product.
The system is designed to be used in-process on your production line, and with a maximum treatment time of 2 seconds per item, it is capable of handling very high line speeds, without causing any bottle-necks to your process.
But most importantly, this technology has been proven to consistently reduce pathogens, spoilage organisms, and yeast and moulds to safe levels on the surface of the product treated, and significantly increase its shelf-life.
Successful trials have so far been conducted on the following foods and associated organisms:
Broiler chickens – Campylobacter, Salmonella, Enterobacteriaceae, Yersinia
Pork – E.Coli, Salmonella, Yersinia
Salmon – Listeria
Beef – E.Coli
Various types of hard and soft Cheese – Yeast and Moulds
Bean Sprouts – E.Coli
However, the technology has the potential to be used on a lot wider range of products than this – think Apples, Shellfish, Lamb, Eggs…….Your Product???
If you would like to know more about this technology, please contact us.