Sanitization Processes for Zero Pathogen Load

Sanitization is the first and a key step in the food processing industry. Especially for raw produce – pathogen elimination is a very critical process to ensure quality and longevity of the product.

Conventional sanitization processes use chlorine, fluoride, iodine or peracetic acid, to achieve a germ-free product. However, while these methods donot ensure complete removal of pathogens in the food, they leave behind a large chemical residue. This cause depletion in the product quality, taste and texture

How is Cryozenic doing it differently?

Cryozenic has patented a “Super Sanitization” technology that promises 95% pathogen reduction. This is achieved using a combination of Ozone gas and Ultraviolet light, in a defined protocol. Our process patent lies in controlling various parameters of these two basic sanitizers – their concentration, temperatures, exposure durations and the wavelength of the UV light. The process has zero chemical usage, and hence no residue or change in taste.

To achieve a 100% reduction in pathogen load for any food product, Gamma Irradiation has been employed for some time now. However the constraints of using Gamma rays for sanitization, is that exposure to Gamma rays generates heat and increases the temperature of the product, thus leading to spoilage. Traditionally frozen products also cannot be exposed to Gamma irradiation, since it will cause the ice crystals formed within the cell structure to degenerate and hence will cause cell damage leading to product spoilage.

Cryozenic has a solution here as well. Our proprietary SuperGel lined containers, ensures temperature control and hence no product quality abuse. So if a 95% sanitized and frozen product is placed inside a SuperGel lined container, and then gamma irradiated, this will cause 100% pathogen elimination, without any damage or change to the product.