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Environmentally friendly way to increase plant / product shelf life

Written by Janice M on . Posted in Hygiene & Quality Control

Indoor air quality within confined rooms can be a breeding ground for micro-organisms, make workers sick and reduce the shelf life of water and food.

Unfortunately, most ventilation and heating systems create an attractive environment for undesirable micro-organisms to breed. Viruses and other germs circulate and spread around the room in a short time.

The use of Ultra-Violet (UV) light in the room or storage area deactivates microbial organisms and has become a pro-active method of combating mould, mildew, bacteria and viruses.

UV has become an increasingly popular, environmentally-friendly method of sanitation, as less chemicals are required. Studies show that less people get sick, too.

 

What happens when you apply Ozone and UV to a preparation or storage room?

 

 

1. Kills airborne and surface micro-organisms, such as bacteria, moulds and yeast that grown on food, in fridges, refrigerator coils and drain lines

2. Shuts down the sporulation process in plants and flowers and slows the aging process down

3. Consumes ethylene produced by plants and fruit when they ripen

4. Once ozone has oxidized micro-organisms, it reverts to pure oxygen, leaving no residue

5. Product life is extended, ripening and decay is controlled and decay losses are decreased, resulting in cost savings.

It dramatically reduces the spread of germs and increases shelf life.

Applications:

  • Preparation areas – helps prevent surface and cross-contamination of food
  • Cold storage – controls ripening and reduces decay, eg. apples, avos, bananas, citrus fruits, berries, onions and tomatoes
  • HVAC systems – keeps the ducts / drain pans / evaporator coils clean by reducing the normal mould and algae growths that can act as an incubation area for bacteria and inhibit air flow. In addition to sanitizing the air, electricity and maintenance costs are thus reduced
  • Inter-coolers – used in cold / storage rooms to keep the coil fins from building up biofilm. A UV unit is placed behind the cooling coils, keeping them clean and producing a sanitary air flow around the produce, resulting in efficient use of electricity and less product ripening and spoilage
  • Water storage tanks – to help prevent the development of micro-organisms and keep the water safe for use
  • Laboratories – to prevent the spread of micro-organisms and to help sanitise surfaces
  • Medical – in waiting rooms, clinics and hospital rooms for the prevention of TB and other illnesses

Pictured: UV can be used with inter-coolers in cold rooms and storage areas to
reduce ethylene and microbial activity.

Pictured: Meat preparation area with SANI-UVC discs installed in the ceiling.

 

Find out how UV Germicidal Irradiation works on wikipedia

UV and Ozone Products in Africa:

Locally manufactured, SABS approved products are available, depending on your needs.
Please send us an email describing your situation and we will send you a brochure and pricing.

 

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