Active
Oxygen
is now
approved by the FDA for use in meat and vegetable food packaging /
processing plants (and other foods) for more thorough cleansing of fruits,
vegetables, other fresh produce, and meats.
Preservation, storage and transportation of fruit and vegetables
Active Oxygen
has a favorable effect on many refrigerated goods and is especially suitable for
use in food packaging lines, ships and trucks. Active Oxygen:
Deodorizes and
sterilizes refrigerating spaces and stores.
Prevents
transmission of odors.
Controls the
growth of mildew.
Retards the
ripening of fruit.
More
information on the specifics of preservation and storage, effect on metabolism,
disinfection, removal of odors, prevention of odor transmission, combating
fungus, the effects of Active Oxygen on various refrigerated foods and operating costs
is available on request.
Both gaseous and water dissolved
Active Oxygen can be used to greatly improved the quality of stored commodities such as
fruits, vegetables, nuts, cheeses, etc. The use of Active Oxygen reduces or eliminates
mold and fungus growth that would otherwise occur during periods of storage.
Active Oxygen helps prolong shelf life by eliminating airborne bacteria.
Fish retail
markets
Eliminates strong smell thus inviting customers to linger and purchase more.
Fish look fresher when perception is improved with a fresh environment.
Chipped ice made from fast frozen active Oxygen water prolongs freshness.
Grocery stores and supermarkets
Prevents airborne germs from settling on meat, prepared foods and produce before
packing.
Extends the storage life of many foods.
Kills germs that may escape restrooms and other areas.
Due to
Active Oxygen potency as an oxidant, use in food storage is a perfect
application area. It can be utilized as a gaseous fumigant within a number of
phases of food storage, including storage rooms, coolers, silos, and transport
vehicles, fulfilling a number of functions in each stage.
Two of the main areas in which Active Oxygen can be most fruitfully utilised are
within the pre-packing stage of production for products such as meat and
poultry, and the storage of directly harvested products, such as potatoes.
Active Oxygen
treatment of products prior to packing dramatically reduces bacteria levels, as
well as controlling listeria and other pathogens, helping to extend the shelf
life of the products. As well as the products being treated, the equipment that
is used in the production process can be treated at the same time, thus
increasing the efficiency of the process.
Active Oxygen treatment is also safe for
ready-to-eat products as well as those that require further preparation. With
the storage of harvested products, such as potatoes, Active Oxygen treatment implies
that the problem of products rotting is greatly reduced due to Active Oxygen ability
to eliminate the harmful bacteria, such as Erwinia in the case of potatoes that
cause the rot.
Washing
fruits and vegetables with Active Oxygen has the same results as organic
farming, hence lower costs.
