Technilamp’s unique ultra-violet and ozone emitting systems are used in all areas where meat, dairy products, fruit, vegetables, etc are stored or processed. These areas include all cool rooms, salad rooms, cheese storage, bottling lines and locations susceptible to airbourne contamination. In addition, they may be successfully used to help in the elimination of odours in waste food disposal areas (eg. garbage ooms) through the use of ozone by using the correct fused quartz sleeve.

Technilamp’s cool room unit installed correctly (one unit per 5m²) will dramatically reduce spoilage on the meat surface due to microbiological growth. Ultra-Violet light research has shown that the shelf life of chilled meat can be successfully extended even at comparative humidities of over 90%. Bacteria and mould spoilage can be retarded while minimizing weight losses of stored product. This is particularly important for cool rooms where small cuts are stored for ready use.

*Source: University of Pretoria, Light and Visual Laboratory, 03/09/2016

*Source: University of Pretoria, Light and Visual Laboratory, 03/09/2016

What are spoilage Bacteria?

Spoilage Bacteria are micro-organisms too small to be seen without the aid of a microscope, which cause food to deteriorate, develop unpleasant odours, tastes, and textures. These micro-organisms can cause fruits and vegetables to get mushy, slimy, or meat to develop a bad odour and be sticky to touch.

Do Spoilage Bacteria make people sick? 

Pathogenic Bacteria Cause Illness. They grow rapidly in the temperature “Danger Zone”- the temperatures around 4°c to 60°c, and do not generally affect the taste, smell, or appearance of the food. Food that is left too long at unsafe temperatures could be dangerous to eat, but smell and look just fine. The most commonly recognised foodbourne infections are those caused by the bacteria Campylobacter, Salmonella, and E.coli O157:H7, and by a group of viruses called calicivirus, also known as the Norwalk and Norwalk-like viruses.

Different strains of Bacteria:

Botulism

Botulism is a rare but serious paralytic illness by a nerve toxin that is produced by the bacterium C lostridium botulinum.

E.coli Strain O157:H7

E.coli O157:H7 is one of hundreds of strains of the bacteria Escherichia coli. Although most strains are harmless and live in the intestines of healthy humans and animals, this strain produces a powerful toxin and can cause severe illness.

Salmonellosis

Salmonella bacterium are actually a group of bacteria that can cause diarrheal illness in humans. Salmonella serotype Typhimurium and Salmonella serotype Enteritidis are the most common.

How do Bacteria spoil food?

There are many different spoilage bacteria, and each reproduces at specific temperatures. Microbial growth can occur over a temperature range from about – 80°C to 1000°C at atmospheric pressure. Others grow very well at room temperature and in the “Danger Zone”. Bacteria will grow anywhere they have access to nutrients and moisture. Under the correct conditions, spoilage bacteria reproduce rapidly and the populations can grow very large, very quickly. In some cases, they can double their numbers in as little as 20 minutes given the right conditions. The large number of micro-organisms, and their waste products, cause the objectionable changes in odour, taste, and texture. The CSIRO’s FoSciencence Laboratory has determined that once the Bacterial Count has reached 100 million per cm² it is at the end of storage life of the product, and therefore no longer fit for human consumption.

Independent Research, (CSIRO-Division of Food Research)- Australia has shown that the shelflife of chilled meat can be successfully extended by the use of germicidal ultra-violet light even at Relative Humidity of over 90%. Therefore, bacteria and mould spoilage can be retarded while minimizing weight losses of stored food products. This is particulary important for cool rooms where small cuts are stored ready for use.

The extension of mutton storage life was clearly demonstrated by the CSIRO Research. Investigation ino the effects of Germicidal Ultra-Violet Light on four carcasses at 2.8°C and 90% Relative Humidity showed that meat subject to Ultra Violet Light had not commenced to spoil even after 22 days. However, meat not subject to Ultra-Violet light had reached the end of its storage life after approximately 10 days.

*Source: University of Pretoria, Light and Visual Laboratory, 03/09/2016