Pathogen Control in Proteins

"L. monocytogenes has been isolated from a wide variety of ready-to-eat (RTE) foods and is responsible for several outbreaks of listeriosis linked to the consumption of meat, poultry, dairy, fish and vegetable products. Even when L. monocytogenes is initially present in small quantities in a foodstuff, it can multiply at varying rates during chilled storage depending on the type of food product, both under aerobic and anaerobic conditions, adapt to disinfectants and adhere to various surfaces."


"Any food that you eat has the potential to be contaminated with E. coli bacteria. This is why it is important to take precautions in preparing food and before eating at restaurants. You should also be aware that E. coli bacteria can survive for several weeks on surfaces, so keeping countertops clean is important."

airPHX Applications are comprehensive. From reducing chick mortality in hatcheries to extending shelf-life in tray packed product, airPHX technology provides value to poultry, pork, beef and seafood processors. airPHX works to continually reduce the bioburden and pathogens in treatment space and reduces cross-contamination risks. Bacterial reductions have been validated by USDA testing and have been documented by the American Meat Science Association.

See airPHX in operation

Applications for airPHX Technology

  • Hatchery

  • Harvesting and Scalding

  • Evisceration

  • Cut Up

  • Packaging/Traypack

  • Rendering (odor control)

  • Nursery

  • Kill Floor

  • Further Processing

  • Cattle Yards

  • Harvesting Floor

  • Carcass Cooler

  • Cut Floor

  • Packaging

  • Rendering (odor control)

Example: Carcass Cooler

In the conceptual image below, an airPHX unit is placed in relation to the air stream of a cooler. This design allows Reactive Oxygen Species to circulate the entire treatment space, killing bacteria and viruses that cause spoilage and foodborne illness.