Microbiological contamination on the surfaces of meat and food products can be reduced considerably by up to 99% in some cases.
This reduction in bacterial counts can extend the shelf life of the products, while not changing the products composition, appearance, effectiveness or taste in any way.
This is a low cost, chemical free, no water or heat, treatment of your product which offers many advantages and increases the bacterial quality and shelf life of the product.
This process has allowed some producers to enter markets which have higher quality standards and enabled the producer to receive premium prices.
The baked product can be passed through a UV tunnel prior to final packing. By changing the DNA of all the surface bacteria, this can extend the shelf life of your product by several days.
This is a low cost, chemical free and no water or heat treatment to your product, which offers many advantages and increases the bacterial quality of the product
Some areas within the Dairy Industry have ideal conditions for bacterial growth. High temperature and moist conditions can promote the growth of undesired bacterial, mould or spores.
Treatment of the air in these conditions can minimise the bacterial loading, providing better conditions for the product, in turn, increasing the bacterial quality of the products.
This treatment again is low cost, increases the quality of the air within the room and in turn decreases the bacterial levels of the product.
Fruit and vegetables
On the surface of many fruits and vegetables there are spoilage organisms. By exposing these products to the UV Rays, this can destroy those organisms and extend the shelf life considerably.
Sometimes water is used in the processing of some foods prior to packing, this can expose the products to the possibly undesirable bacteria.
The treatment of that same product with the UV rays will eradicate most bacteria: this treatment is low cost, increases the bacterial quality of the product without exposing the product to chemicals, water or any heat treatment.
This treatment does not use chemicals, water or heat and is a very low cost and effective treatment
This treatment does not alter the integrity of the product in any way.
Seeds, Nuts and Dry Powders
UV Disinfection of Seeds, nuts and dry powders offers the producer opportunities to increase the bacterial quality of their goods, giving them the opportunity to access stricter and higher paying markets.
Using the smaller Naiopur machine, up to 99% of surface bacteria can be killed while not compromising the integrity of the product ion any way.
UV units can be manufactured to suit your needs and adapt to your throughput.
This treatment does not use chemicals, water or heat and is a very low cost, effective and efficient treatment