Pathogens

Fresh as well as processed food items are occasionally contaminated with human pathogens that pose a risk of infection when eaten. The most significant pathogens in food are Campylobacter, Salmonella, Listeria and E. coli.

Contamination

One source of microbial contamination of food is the slaughter process, where the surface of the carcasses can be contaminated with faeces. Another source is cross contamination which can happen either on the production line or later while handling the products in the retail or kitchen.

Critical Level of Pathogens

It takes a certain number of pathogens to cause infection and illness. To cause campylobacteriosis a number of at least 500 cells is enough and to cause Salmonellosis the number could be as low as 10-45 cells.

A significant reduction of pathogens will therefore reduce the risk of infection and have a positive impact on society.

SonoSteam^® reductions

The biological effect of SonoSteam for reduction of pathogenes has been demonstrated in numerous trials. Presented here are a few examples:

Campylobacter is reduced by 95 % on chicken

Salmonella is reduced by 99 % on chicken

Listeria is reduced by 4 log₁₀ units on stainless steel surfaces and 2 log units on sausage.

E. coli is reduced by 99 % on pork