Friday, October 12, 2007

When E. coli, Salmonella or E. sakazakii is on the menu

Food producers are always vigilant to prevent pathogens from contaminating the products that you and I consume. But lately it seems that there have been some high profile recalls of foods that were tainted by harmful microorganisms. What does this have to do with airborne infection? The link is UVGI.
The mechanics of VIGILAIR® reducing contamination in hospitals can be applied to the food production industry. UVGI can inactivate pathogens such as:

VIGILAIR® technology can help keep food production clean by:
  • inactivating microorganisms in the air used in food production
  • inactivating microorganisms on the surfaces of food products
  • inactivating microorganisms on the surfaces of packaging
Our technology is proving effective in keeping food safe and is used in production facilities in the US, Canada, Mexico and Asia. For more information on how VIGILAIR® is used in the food production industry, click here.
A concise primer to the role of UVGI in food production can be found here.

1 comment:

Lisa said...

Each year, there are approximately 73,000 cases of E. Coli. This number may seem low in comparison to other infections, but in knowing how preventable it is; it is a big number. After reading through your website, it is clear that your organization has the same passion for E. Coli awareness, as Here, at (a non profit website dedicated to the preventions and treatments of diseases) we realize how important establishing awareness is. That is why we have worked with several elite non profit organizations in the past. If you could, please list us as a resource or host our social book mark button, it would be much appreciated. Together, we can turn 73,000 into 0.If you want more information on that please email me back with the subject line as your URL.