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Food Safety should be a high priority when it comes to the meat industry.  Beef, Poultry, and Seafoods are all high risk for contamination. Millions of dollars are lost by companies a year because the contamination of food products.  It’s estimated that there are 76 million cases of foodborne illnesses reported every year.  5,000 people In the U.S die each year because of eating contaminated foods.

Our Technology can be used in restaurants, distribution centers, trucks, and homes to ensure the safety of the food and the quality. Foods can spoil and create bacteria that can cause humans and animals alike to become sick.

The temperature range from 5°C to 57°C (41°F to 135°F) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under the correct conditions bacteria can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth. 

• Beef
• Poultry
• Seafood
• Restuarants
• Food & Beverage (pdf)
• HACCP
• Temperature Demo

• Temperature
• Humidity
• Hydrogen Sulfide
• Carbon Monoxide
• Carbon Dioxide
• Oxygen
• Nitrogen
• Ammonia