Photohydroionization™ For Food Processors
Photohydroionization is a chemical-free, advanced oxidation technology utilizing high intensity ultraviolet light rays targeted on a hydrated quad-metallic target in a safe, low-level, humid ozone atmosphere. The resulting non-penetrating, ionizing UV radiation in an advanced oxidation atmosphere is a very effective and safe food sanitation method.
The concept of photohydroionization is to utilize the efficiency of radiation without the traditional problems associated with penetrating radiation such as x-rays and gamma rays. The unique characteristics and wavelength of photohydroionization places it right on the line between UV radiation and X-radiation. The effectiveness of photohydroionization as an anti-microbial on food surfaces is basically the same as penetrating radiation: surface microbial reduction up to 6 log reductions. The main difference is that penetrating X-Gamma Ray radiation has the ability to penetrate through the packages and through the food surfaces.
This is an advantage when treating ground meats since most meat contamination is on the surface; and the grinding operation mixes any surface contamination throughout the mixture. Aside from ground products, surface contamination is the main concern of food processors. Whole muscle meat and poultry bacteria contamination is virtually always found on the surface. Meat with microbial contaminants inside the fiber should not make it to the processing facility in the first place.