RGF Environmental Recommends Options for Fruit Packers to Treat Whole and Fresh-Cut Produce To Mitigate Harmful Bacteria and Contaminates
RIVIERA BEACH, Fla., April 15, 2014 /PRNewswire/ -- An international pineapple brand was having problems with fungus in its product exportation cycle, which in some cases took more than two weeks to reach some markets.
Typical shipments were being exported in thirty to forty, 40 ft. containers per week, with each container having a capacity of 41,000 pounds of pineapple. The producer, due to fungal issues, was losing four to six containers per month at a cost of $120,000 per month.
At the heart of the problem was the method used to cool and preserve pineapples after they had been washed in chlorinated water, dried, treated with wax and packaged. Cooling was performed in an isolated storage room equipped with a large turbine that extracted air from the room and passed it through a cooling panel, returning cool air and potential air-borne bacteria into the room.
RGF Environmental Group, a South Florida manufacturer providing global companies with products to safely treat and sanitize air, water and food without chemicals, conducted tests at the producer's facility in Costa Rica and recommended the addition of three Turbozone Model 7000 units and Guardian Air Mini HVAC PHI Cells in the cooling storage room.
The Turbozone 7000 utilizes high output advanced PHI oxidation generation to prevent fungus and odors while the Guardian Air Mini PHI is designed to eliminate sick building syndrome risks by reducing air pollutants, and mold and viruses. The cells were mounted into the back of the cooling unit some 20 feet from the fan.
After the RGF equipment was installed, the produce company achieved a 100% reduction of fungus problems. After two years of installation there continues to be no fungal issues resulting in a substantial increase in revenue.
RGF's patented Photohydroionization™, PHI for short, is a chemical-free, natural, green and environmentally friendly advanced oxidation technology, which utilizes broad-spectrum ultraviolet (UV) light rays in conjunction with a catalytic target.
PHI's UV combined with Advanced Oxidation has consistently outperformed traditional chemical sanitation technology in every field application including beef, chicken, pork, and fish as well as vegetables, grains, fruits, brine and marinades, water and ice. It is a very effective and safe method of pathogen control.
Fruit packing lines are closely monitoring the effect of systems such as RGF's PHI system on the postharvest quality of fruit that will sterilize the outside of the fruit without damaging the texture of the fruit or its taste.
"PHI treatment, unlike chemicals, does not affect taste or appearance of the product," said Dr. James Marsden, a national leading scientist in the field of food safety for the past 30 years.
RGF, the U.S. patent holder for PHI-Cell® Technology, has over the last 20 years installed various products used for meat, dairy and fruit and vegetable processors.
The PHI technology has been validated for control of Salmonella, Listeria monocytogenes, Escherichia Coli O157:H7 and Staphylococcus aureus, as well as Mold Yeast and viruses.
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