MLBA12: December / January 2010

 

SANOVO Technology launches new egg pasteurisation technology

 

 

SANOVO has launched its newest innovation, SANOVO WAVE TECHNOL­OGY. The new tech­nology is the first innovative pasteuri­sation technology that can help extend shelf life of products while maintaining its functional properties.

 

SANOVO's patented WAVE TECHNOLOGY is a sys­tem that exposes the liquid egg to electromagnetic waves producing an electric field. Under this process, the water molecules point in the same direction as the electric field. The continuous reversion of the electric field polarity gener­ates kinetic energy which in turn creates a heating effect. The heat is created by intermolecular friction, stressing bacteria but not the functional properties.

 

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BioCote Ltd is introducing poultry crates coated with a new silver antimicrobial protection system that can help reduce the risk of cross-contamination of campylobacter among poultry during transportation.

 

Tests found that the crates had an average 14-times less bacteria than standard containers prior to entering the decontamination process, said BioCote. There was also considerably less bacteria on the crates than untreated en­closures throughout the cleaning process.

 

These results suggest that the protection is sustainable throughout the cycle of the crates, from contact with flocks through the decontamination process to re-contact with the flocks, the company said.

 

At the end of the decontamination procedure, 90 swabs were taken from both crate types. Results showed some 44 from the untreated crates contained campylobacter, com­pared to only one from the BioCote-treated crates.