Smoking hot hygiene for artisan cured meats firm
Its maturing room is kept at 10°C and 80% relative humidity, which is perfect for slow, even drying, but a good environment for the growth of micro-organisms.
The air-drying process can be as long as several months. This exposure to airborne pathogens means micro-organisms may contaminate the meat leading to spoilage and significant losses.
That's why the firm installed UV Technology's UV-C air disinfection system to disinfect the air using a natural component of sunlight with anti-bacterial properties.
One of the partners at Capreolus Fine Foods, David Richards says: "The benefits were visible within the first few weeks when it became clear that we were not seeing the mould growth we were used to.
"We achieved a return on our investment within three months."
The firm reports disinfection rates as high as 99.9%.
Contact: UV Technology
