Food processing

Machine disinfection

To rinse production machines, food processors use about 30 liters of water per minute. Following a mixture of water and chemicals is applied, and then, after allowing time for the products to act, the machines are rinsed again. Often then comes the disinfection phase and a third rinse. This traditional method of cleaning and disinfection is still used by 85% to 90% of companies in the food industry. It nevertheless requires use of chemicals and a considerable amount of water. Producers are therefore looking increasingly for alternatives as ANOFOOD®.

Food disinfection

Many foods come into contact with water in the process of treatment and processing. Various forms of chlorine are used extensively as a disinfectant in wash, spray and flume waters in the raw fruit and vegetable industry. Chlorine wash is created by dousing water with chlorine gas (calcium hypochlorite). The use of chlorine gas in water is generally restricted to use in very large operations as it requires automated controlled injection systems with in line pH monitoring. Additionally, food processors have to dispose chlorine water which is associated with added costs. The utilization of chemicals in these processes is neither harmless nor sustainable. Therefore ANOFOOD® provides a solution that is safe to use in cntact with food and does not add additional costs to the disinfection step of food processing.

Storage of food

When it comes to storing of foods , durability of untreated products is insufficient. Perishables are especially problematic in this regard. In larger warehouses the disinfection is complicated. Those products that cannot or are not air-sealed are especially threatened to become bad over a short time frame. Most disinfectants are not food contact safe or carry the risk of tainting the food. ANOFOOD® can be nebulized over large areas and does not carry any risk for the consumer, neither in terms of their health nor in the tase of their food.