RGF Environmental, a US-based food safety systems provider, has unveiled PHI Treatment Tunnel-PLUS system for meat processors as an addition to its patented PHI Treatment System portfolio.
PHI Treatment Tunnel-PLUS system provides direct 360° surface application on all exposed meat surfaces resulting in microbial reduction.
RGF Environmental designed the 18ft PHI Treatment Tunnel-PLUS for Illinois-based processor Valley Meats.
Kansas State University food safety and security professor and North American Meat Processors Association adviser Dr. James Marsden said that this modular tunnel is the most effective, state-of-the-art system that he reviewed and for the first time processors will be able to fully treat beef, which has tough angular surfaces and ridges.
"The PHI process does not affect the taste or appearance of the product, and the tunnel is unique in its ability to totally treat the product surface," Marsden added.
The all-natural photohydroionization (PHI) is an advanced oxidation technology that allows anti-microbial treatment of meat products without leaving chemical residues and it acts as an additional intervention for trimmings and sub-primals.
The PHI technology has been validated to control Salmonella, Listeria monocytogenes, Escherichia Coli (E.Coli) O157:H7 and Staphylococcus aureus as well as mold yeast and viruses.
RGF is the patent holder for PHI-Cell Technology in the US and it has installed various surface sanitation tunnels for meat, dairy and fruit and vegetable processors, over the past two decades.
PHI Treatment Tunnel-PLUS system provides direct 360° surface application on all exposed meat surfaces resulting in microbial reduction.
RGF Environmental designed the 18ft PHI Treatment Tunnel-PLUS for Illinois-based processor Valley Meats.
Kansas State University food safety and security professor and North American Meat Processors Association adviser Dr. James Marsden said that this modular tunnel is the most effective, state-of-the-art system that he reviewed and for the first time processors will be able to fully treat beef, which has tough angular surfaces and ridges.
"The PHI process does not affect the taste or appearance of the product, and the tunnel is unique in its ability to totally treat the product surface," Marsden added.
The all-natural photohydroionization (PHI) is an advanced oxidation technology that allows anti-microbial treatment of meat products without leaving chemical residues and it acts as an additional intervention for trimmings and sub-primals.
The PHI technology has been validated to control Salmonella, Listeria monocytogenes, Escherichia Coli (E.Coli) O157:H7 and Staphylococcus aureus as well as mold yeast and viruses.
RGF is the patent holder for PHI-Cell Technology in the US and it has installed various surface sanitation tunnels for meat, dairy and fruit and vegetable processors, over the past two decades.
