The most effective strategy to combat Campylobacter and Salmonella is to target these bacteria at the process line and right before packaging. SonoSteam has developed and tested full scale equipment specially designed for most slaughterhouse lines. This system is currently running in the UK, showing more than 80% Campylobacter reduction and improved shelf.
SonoSteam processes are available for most types of cheese products. One of the biggest challenges with cheese is the contamination of fast growing yeast or mold that often compromise food quality and shelf life. SonoSteam treatment can be applied on a large number of cheese variety including feta, brie, camembert, gouda and gorgonzola with successful reduction.
SonoSteam processes have been tested on different types of seeds, corn, beans and even sprouts with successful results. The results show that significant high to complete reductions of pathogenic bacteria and fungi, within only a few seconds can be achieved. Furthermore, our trials have shown that SonoSteam processes do not affect the sprouting capacity or cause any sensory changes.
Rapid increase in demands and production of egg products applies a serious pressure on hygiene and food safety measures within the food industry. SonoSteam offers chemical free decontamination that can reduce more than 5 logs in pathogens from outside as well as inside egg shell, without compromising quality of the table egg or hatchability of the hatching egg.
Have you not found your products on our case study list? No problem. Our highly skilled and professional staff at the Application Laboratory does most of the testing from treatment to microbial analysis. SonoSteam Application Laboratory can customize the setup for your application and establish an off line Proof of Concept according to your criteria of success.
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