Meat Processing Plants

Meat plants face high level of food safety standards. Providing good quality air is a basic requirement. Deploying Airocide yields an effective solution for those plants seeking to eliminate viruses, bacteria and other pathogens without using chemicals.

The shelf-life of meat is greatly determined by the total viable count of bacteria (TVC). Airocide’s 254 nm UV light facilitates the generation powerful hydroxyl radicals created by the special anatase TiO₂ surface (during the photo catalytic process) creates an exceptional anti-bacterial reaction. Bacteria reproduce extremely rapidly through binary fission, their number can double in every 20 minutes under optimum conditions, meaning that the number of bacteria can reach 1 million in less than 7 hours. To slow down this process, meat is stored and processed at low temperatures. However, some bacteria capable of ruining meat products can live and spread even in low temperatures.

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Reproduction is possible for certain mesophilic bacteria at 10-45 °C, for certain cryophilic bacteria at 0-28 °C and for some psychrotrophic bacteria at 7-45 °C.

Airocide destroys bacteria at a cellular level thereby helping meat plants and packaging facilities preserve their meats and meet food safety requirements.