Prolonging Food Shelf Life in Processing Facilities 

Maintaining quality control and keeping food safe is essential in any food processing facility. One way to ensure that food remains safe and of high quality is to extend the shelf life of the products being processed. Here are some tips on how to do so. 

Temperature Control In Food Processing

The temperature at which food is stored is critical in determining its shelf life. Too low of a temperature, the food will freeze; too high, it will spoil much faster than expected. Regulating temperatures within food processing facilities can help prevent both scenarios. Maintaining optimal storage conditions, refrigeration, and cooling systems should be regularly monitored and calibrated as needed; proper calibration can help minimize fluctuations in temperature that may lead to premature product spoilage or contamination.    

Proper Packaging

Another critical component for prolonging shelf life is proper packaging. Using airtight containers helps protect against bacteria growth, while vacuum sealing can help keep moisture out (which can cause mold growth). Additionally, using oxygen absorbers in packaging can help reduce oxidation. Vacuum packing also helps preserve the integrity of foods during transport, reducing the risk of contamination from external sources such as other products or people handling them inappropriately.    

Additives

Certain additives can also extend shelf life without compromising product quality or safety. For example, antimicrobial agents such as lactic acid are commonly used in food preservation applications; they inhibit bacterial growth and control microbial populations on food surfaces. Other additives, such as antioxidants, can also prevent oxidation-based spoilage (e.g., vitamin C). While these additives are generally recognized as safe for consumption, it’s essential to check with your local health department for regulations regarding their use before incorporating them into your production process.                      

Commercial Air Purification In Food Processing

From warehouses to production lines, air and surface purifiers like AirROS are becoming increasingly popular for food processing facilities looking to keep their food safe. AirROS commercial air & surface purifiers can reduce the number of bacteria that enter the facility, helping to improve the shelf life and quality of food products. In addition, sanitizing surfaces within a facility helps reduce the spread of infection from worker to worker or product-to-product contact. By ensuring that all surfaces are sanitized effectively, facilities can foster a more hygienic work environment and help prolong food shelf life. Ultimately, sanitization is necessary for any facility wanting to ensure a safe working environment and product safety during processing and transportation.

Implementing these strategies will prolonging food shelf life in food processing facility and will ensure that you provide customers with safe products that maintain their freshness longer than competitors’ offerings. It’s important to note that these strategies should be implemented alongside regular cleaning practices. 

In addition, adding an AirROS commercial air and surface purification system to sanitize equipment frequently and food to ensure a clean environment where food safety risks are minimized throughout the production process. By taking the time now to implement these strategies properly and installing an AirROS, you’ll be able to increase customer satisfaction while ensuring your business thrives long into the future!

How Does AirROS Commercial Air & Surface Purification work?

AirROS is an industrial air and surface purification system that can prevent pathogens, mold, viruses, yeast, and bacteria, reduce cross-contamination, and eliminate odor. AirROS purifiers utilize and create ROS (Reactive Oxygen Species). First, it kills pathogens and odor as it passes through the air purifier. In addition, it sanitizes the air that comes out of the cleaner, enters the environment, and continues to sanitize all surfaces it contacts. Here is the two-stage process:

Phase 1- Primary Air Cleaning

Placed within your room’s airflow, air from the environment containing microorganisms enters the purifier’s internal chamber. The reaction chamber creates non-thermal plasma and generates ROS. ROS are comprised of 5 short-lived, highly Reactive Oxygen Species:

• Atomic oxygen O(3P)
• Singlet oxygen 1O2
• Hydroxyl radical .OH
• Superoxide O2-
• Peroxynitrite ONOO-

These break down carbon-to-carbon bonds that sanitize the air and destroy all bacteria, molds, viruses, and other pathogens as they pass through the reaction chamber.

Phase 2- Secondary Surface & Air Cleaning

Provides Surface sanitation and continued Air sanitation. The purified air now diffused into the environment contains longer-lived Reactive Oxygen Species:

• Gas-phased H2O2 (GpHP) or dry hydrogen peroxide
• Low concentration levels of O3 ozone

These combine and create Hydrogen Trioxide (H2O3) an Active Antimicrobial formed through the peroxone process. This H2O3 is very effective at sanitizing the surfaces and air 24/7.