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News

BOC technology validated for controlling Listeria on ready-to-eat meat and poultry products

BOC Gases : 21 September, 2006  (Company News)
BOC technology aimed at making food safer for consumers by controlling Listeria (L. monocytogenes) has been validated by Kansas State University and accepted by the U.S. Department of Agriculture
BOCís aqueous ozone technology provides a proven anti-microbial process for killing Listeria. This is especially key for makers of ready-to-eat foods, since these foods eliminate the final, in-home cooking step that can kill any Listeria organisms that may remain on the food product. For these foods, Listeria organisms must be controlled in the food production environment to ensure consumer safety.

Mark DiMaggio, business manager, food safety markets, BOC, said, 'Producers of RTE products can now have confidence that there is a proven effective, accepted and economical means of killing Listeria on food products and food contact surfaces.'

A recent risk assessment conducted by the U.S. Department of Agricultureís Food Safety Inspection Service, in conjunction with the Food and Drug Administration, ranks certain RTE meat and poultry products as having a very high potential for contamination. This is partly because the L. monocytogenes organism is capable of growing at refrigerated storage temperatures during the extended shelf life of the RTE meat and poultry products.

James Marsden, regentís distinguished professor at Kansas State University, says, 'Meat and poultry processors can incorporate antimicrobial ingredients such as salts or organic acids to control L.monocytogenes growth. However, with RTE products, it is also necessary to incorporate a lethality step in the production process that will reduce the levels of this pathogen and leave surviving cells injured.'

'While surface heat can be used to achieve the lethality required for surface L.monocytogenes contamination, it can result in undesirable changes in product quality and the capital investment costs can be restrictive. This aqueous ozone technology is very effective in helping processors achieve the desired lethality for surface L. monocytogenes contamination, at a lower cost and without negatively impacting the food product,' Marsden said

BOC submitted its proprietary aqueous ozone technology to KSU for testing and validation. BOC then submitted the KSU results to the USDA as evidence that the technology will reduce surface contamination of L. monocytogenes and reduce the risk of this pathogen in the RTE products.

Food processors look to BOC for its experience and expertise in delivering the engineered solutions they need. BOC helps customers address their atmosphere, microbe and temperature control requirements so they can deliver the highest quality food to their customers. BOC provides a range of offerings, such as ozone and UV light pathogen intervention systems, chilling and freezing technologies, modified atmosphere packaging, state-of-the-art food monitoring and control technologies, water management services and a precision-controlled, continuous grinding and blending system to help customers achieve total process control in their plants.
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