Reducing Waste, Improving Shelf Life and Ensuring Food Safety are Keys for a Healthy Food Industry According to RGF Environmental Group

RIVIERA BEACH, Fla., Sept. 4, 2014 /PRNewswire/ -- Reducing spoilage, improving food chain cycles and lengthening shelf life of food products is an ongoing challenge for processors and packagers always on the lookout for specialized technological developments to retard or remove pathogens that lead to microbial contamination and product waste.

A study conducted by the U.S. Economic Research Services Division (2010) concluded that over 30 percent of the 400-plus billion pounds of available food in America went uneaten that year.  Recalls, detained products, operational interruptions, and most significantly, spoilage adversely affect the food supply chain, costing the industry billions of dollars.

With food demand continuing to increase with the rising world population, and the growing stress on the food chain, from farm to table, the industry will need to incorporate better controls to assure we can eat more of what we produce thanks to better health controls, reduction of spoilage and longer shelf life for retailers.

In the final stages of food production—processing and packaging—there have been significant product management and food safety system developments and improvements in recent years, including vacuum sealing and gas flushing for packagers, and at the processor level, application of ultraviolet light (UV-C) in the range of 240 nm effectively used in tandem as a two-pronged food safety program with installation of  plant air quality systems and end-of-process-line direct surface treatment.

"Our patented Photohydroionization™ (PHI) system has through clinical studies been proven to consistently outperform traditional chemical sanitation in every field of application including beef, chicken, pork, and fish as well as vegetables, grains, fruits, brine and marinades, water and ice," said Bill Svec, VP of Water and Food Products for RGF Environmental Group. "Processors using our PHI process are reporting much improved pathogen control, reducing waste, improving production cycles to market and most likely reducing spoilage and waste."

PHI is a chemical-free, natural, green and environmentally friendly advanced oxidation technology, which utilizes broad-spectrum ultraviolet light rays in conjunction with a catalytic target. 

Svec said the concept behind PHI is to utilize the efficiency of radiation on the surface of the product without the traditional problems associated with penetrating radiation such as x-rays and gamma rays. The PHI treatment, unlike chemicals, does not affect the taste or appearance of the product.

PHI systems range from food surface treatment tunnels, fluid sterilizers, UVAO panels, Food Pure, HVAC and REME/PHI systems and more options, according to Svec.

For more information on PHI treatment technology and RGF products, please go to www.rgffoodsanitation.com  or call 561-848-1826.

SOURCE RGF Environmental Group

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