Food Production Facilities

The numbers of airborne micro-organisms in the food production and packaging environment has a significant effect on subsequent food quality, flavour, and shelf life, and a parallel effect on production timetable, efficiency and profitability.

The constant and continuous review of methods and mechanisms to maintain product quality, process hygiene, extend shelf life and improve microbiological quality control is a demanding search for the food producer.

Available data demonstrates the significant reduction in airborne spores, moulds and bacteria levels in food production, packaging and storage areas when using the AiroCide™. It offers significant insurance against process contamination, ‘out-of-specification’ situations and product loss.

The improvement of air quality in food production contributes to longer shelf life, and increased profitability.

The product spoilage and loss over a year that is attributed to microbiological contamination is a constant and expensive variable in production timetable planning and business turnover.

The producers of fresh, organic and non-preservative/additive-containing foods acknowledge the increased ‘freshness’, shelf life and viability of various product types when produced and packed in an AiroCide™ managed environment.

Growing demands on the food production industry to meet increasing quality, price and delivery requirements from the regulators, auditors and supermarkets necessitate the most efficient and economic control systems on their production processes.

The inclusion of such technology may contribute to improved QC, reduced product loss and increased profitability.