The Use of Active Oxygen in Meat Packing:
- Destroys airborne bacteria
- Destroys objectionable odors
- Reduces trim off
- Seals the surface of the meat locking in flavor
- Minimizes shrinkage
- Retards discoloration
- Provides triple protection from Producer to Retailer to Consumer
- Tremendous Return on Investment
By far the biggest threat to the meat packing industry and the most common cause of recalls is Listeria. Below, please see the results of independent test done at Superior Labs.
Superior Labs, Columbus OH- Listeria Monocytogenes Testing
Don McHugh, Analyst
- Hotdog testing was conducted with a 73% solution and added to 225ml Phosphate Buffered Water solution per bagged hotdog.
- Active oxygen exposure time of 10 seconds, 30 seconds and 60 seconds was utilized in a glove box using S-12 unit. An Ecosensor was placed in the glove box- the readings were approximately 16 PPM.
- After 10 seconds Listeria count decreased 74%
- After 30 seconds Listeria count was reduced by 96%
- After 60 seconds Listeria count was reduced by 98%
Connellsville Foodland: Laboratory test made in walk-in cooler before and after active oxygen generator was used.
Air test - Petrie Plates only done on the Grinder, Shelpower grinder, stops at breaker, product shelf, chicken trough and lunch meat shelf showed that mold was reduced an average of 98% .
In swab tests on the grinder, shelf over the grinder, cooler door, chicken trough, cooler wall, rail hook and grinder stomper, mold was reduced an average of 97.5%
* The MT. Pleasant Foodland ran the same air test with Petrie Plates and found similar results, i.e. Mold was reduced around 99%.
Testimonial
"Just a brief note to extend my congratulations on the manufacture of the most effective item yet seen for controlling odor, shrinkage and mold. Your machine minimized spoilage and shrinkage which was a major problem in an old cooler. Again, you have my congratulations and best wishes for increased sales. There is nothing like it on the market today".
F.E. Curran - Bay Area Meat Co.
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"Our experience with your product in our coolers has been most gratifying. A Steak hung in our Beef Cooler held color and showed no blacking and absolutely no odor for six weeks. Our Coolers have a clean fresh smell since installing the [active oxygen] Units and we feel it would be a big help to the entire meat industry".
E.R.G - President E.R. Gertner & Company Inc. Orlando Florida
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We have your active oxygen air purifiers in our coolers in our poultry plant at Doylestown, Ohio for several years. We have in the past year also installed two of them in our pork coolers at our pork processing plant at Marshallville, Ohio. I want to let you know that they are very helpful in keeping down the airborne bacteria which has resulted in a longer shelf life and a brighter appearance for our products. Our coolers also always have a good clean odor. We would not be without your active oxygen units.
G.I.P - President Geo. I. Petit, Inc.