Silver-based technology reduces cross-contamination
An environmental trial at a food processing plant in the West Midlands has reduced harmful microbe levels, such as E.Coli and Salmonella, by 96.4% using silver-based antimicrobial technology.
The research, conducted by antimicrobial specialist BioCote, was carried out with KJ Cooked Meats, specialist in portion-controlled cooked meats and cheese.
Dr Richard Hastings, microbiologist for BioCote, says: "For the trial, we equipped KJ Cooked Meats' plant with products containing our silver ion technology. The treated products were swabbed and microbe levels were monitored over a four-week period. The counts were then compared with those of untreated products in the same environment."
The headline result found that, overall, there were over 96% fewer microbes present on the surface of BioCote protected products compared to the non-treated ones. This included an 80.6% reduction in microbes on soap dispensers and a 95.6% reduction on the surface of treated doors.
Dr Hastings says: "Hygiene is critically important in the food and catering industry, therefore any measures that can help reduce the potential of cross-contamination and bacteria must be welcome.
"Not only will this technology help lower the risk of cross-contamination, but it will also complement their food hygiene practices and HACCP [hazard analysis critical control points] compliance."
Contact: BioCote
Tel: 01902 824450
