Product/Service

The Problem
Over the years man has recognized the need to improve the quality of the food supply chain in order to give consumers products that they can be assured will not present a health risk. While there is a certain amount of government regulation, e.g. milk pasteurization, and HACCP requirements; it is ultimately up to the food industry to ensure the safe delivery of food products.

Despite the various methods in use today to sterilize and preserve foods there is a continuing problem to ensure the safety of the food supply chain. Food borne illnesses are well documented by the news media. Consumers are quick to raise alarm and push governments for more regulations. However, it is the food companies themselves who bare the brunt for not providing safe food in the form of millions of dollars spent in food recalls at the least; and loss of consumer confidence which translates to loss of market share; or in the worst cases company takeovers and bankruptcy.

The Solution
Many methods have been developed to kill pathogenic organisms, yeast, mold, spores and insects. These have taken the form of gases, chemicals and irradiation. In many cases they have been proven harmful to the consumer, the environment and the food itself. A number of these methods have been outlawed and phased out, Methyl Bromide being the latest. None have handled all the health concerns at a single processing. That is not until our all natural food sterilization process.

Microbiologists and food technicians have know for a long time that sterilization is best accomplished by condensed saturated steam. While steam methods have been tried in the past and are in use today they have usually been accompanied by accepting heat damage to the product and a non-uniform germ reduction due to irregular heat distribution. However, our all-natural steam/vacuum process, based upon pharmaceutical sterilization techniques, has conquered all the problems of other contemporary methods without changing food taste or texture.

The process kills all yeast, mold, E.coli, enterobacteria and coliforms while reducing total plate count to <10'000. What's more spores and their enzymes are inactivated by 98% or more and any insects and their larvae are killed. When properly stored this is a one- shot sterilization process, which will also increase product shelf life.

The Process
The process, in addition, to being all natural is environmentally safe to the consumer, the employee and the atmosphere as it uses no gases, chemicals or radiation. As the process is all natural there are no government regulations to meet or forms to fill out. The system uses the most modern control and regulation techniques along with the high standard of autoclave technology to control pressure and temperature relationships in the shortest time fraction so that sterilization can be accomplished without damage to the product. Since the process is one of short time duration, it is also energy efficient. There are three steps to the process itself.

Production Sequence
Step one, is the loading of the product to be sterilized in the sterilizing chamber. The product, depending on several factors, may be loaded into the chamber in burlap bags, super sacks, paper cartons, etc. or special containers.

Step two, is to enter a program number to commence the operation in the chamber. The system uses the most modern process control equipment. Each product has its own cycle, which has been programmed in advance. The rest is automatic.

Step three, is to unload the the sterilizing chamber. Depending where the sterilization takes place in your production line, the product may go for further processing, put in shipping containers or directly shipped to your customer from your warehouse.

Process Advantages

• All natural steam sterilization process. No gases, chemicals or radiation used. No governmental red tape.
  
• Safe for the consumer, the employee and the environment.
  
• Easy to handle with a maximum of safety.
  
• Can be used on a wide variety of food products.
  
• Proven results.
  
• Short processing time with corresponding positive effects on cost, energy and efficiency.
  
• Can be used with incoming product, partially processed product or product ready for shipment.
  
• Insects and larvae are completely eliminated and undetectable after treatment.

Research and Development
Product tests have shown that it is possible to sterilize products such as:

• Egg Powder
  
• Milk Powder

Great progress was also achieved sterilizing non-food products such as:

• Baby Powder
  
• Colorants
  
• Casein
  
• Various Gums

Our R & D department is constantly working on new products. You are welcome to request tests of your own specific products. Don't hesitate to contact us!

Zelgerm, 21 Noel Drive, Ossining, NY 10562. Tel: 914-923-7028; Fax: 914-923-7028.

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