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Vegetable & Fruit
treatment
Fresh Food treatment
(cheeses, fish
filets, poultry, meat,…)
Pre-germinating Mung
Beans treatment
Eggs debacterisation
Fruit Juice Preservation
etc ... |
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Comparison
of the efficiency Catallix®
/ chlorination :
Trials carried out in Lyon 1 University's laboratories
Trials carried out by Campden & Chorleywood Food Research
Association
Other results |
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Main micro-organisms
killed and/or inhibited by the Eau Activée®
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Example of
fresh cut salad treatment |
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 In France, with the conventional method, vegetables
are treated in a 50 to 120 ppm chlorinated water bath.
Chlorine is then
eliminated by rinsing with clear water, but toxic organo-chlorinated
components, like chloramine, can still develop on the products.
Like chlorination
but in a natural way, the Catallix® process guarantees an immediate elimination of
micro-organisms. Furthermore, the remaining micro-organisms can
be inhibited by the Eau Activée's bacteriostatic properties. |
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Download
a printable presentation of Catallix technology
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Concerning
the use of chlorine... |
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… In France, after the fresh
cut food producer union had enquired, the CSHPF (General Council
for Public Hygiene, now integrated into the AFSSA, French Agency
for Food Safety), advised not to use chlorine anymore for disinfection.
Nevertheless, considering there was no substitution method at
the time, it recommended to use very low concentrations of chlorine
in washing waters.
… The United States, The
United Kingdom and Australia tolerate the use of chlorine.
… On the other hand, in
Germany, Switzerland, Italy and Scandinavia, using chlorine in
the agrofood industry is prohibited. |
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july 2006 |
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You want to improve
your products’ quality and control the loss of weight?
We can propose to you different techniques and/or technologies
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The Air Activé can be used in your storage rooms, cold
rooms
For example, we make use of humidification technologies (with
small drops from 1 to 100 µm) allowing the air control
by spraying, atomization, fog aerosol,..
Thus you improve your products’ quality by reducing pathogens
micro organisms in addition to the loss of weight. |
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