Food Industries

Good Hygiene Practices, also known by their abbreviation GHP, are all the necessary measures and conditions to ensure the safety of food throughout the food chain, that is, in all processes from the field or primary production to the moment it reaches the table of the final consumer.

All actors involved in each of these stages have the responsibility to maintain good hygiene practices in order to prevent food contamination and avoid consumers contracting a foodborne illness or other disease caused by bacteria or a virus.

To this arsenal of measures, PUROH presents a revolutionary device to guarantee total hygiene in each of the processes where it is incorporated. PUROH is a disinfection and elimination technology for Volatile Organic Compounds and microorganisms in the air as well as on surfaces.

Unlike traditional chemical or ozone disinfection methods that can leave toxic residues and cannot be applied continuously or in the presence of humans, PUROH can act continuously as it is harmless to humans but lethal to microorganisms.

PUROH technology is based on the well-known principle of Open-Air Factor, which occurs in the upper layers of the atmosphere, called a natural detergent. PUROH replicates this reaction in a device that lightly ozonates a hydrogen peroxide cartridge and causes a chain reaction of neutral hydroxyl radicals OH·. This chain reaction spreads through the environment in different ways depending on air currents and humidity and temperature conditions. The radicals mineralize volatile organic compounds in four stages until they are converted into harmless substances such as oxygen, water, or soluble carbonates. It is a lethal reaction for microorganisms as it attacks their membrane by denaturing it, causing their elimination.

PUROH has demonstrated effectiveness against the main strains of microorganisms that can contaminate food, such as bacteria: Salmonella, E. coli, Klebsiella, Legionella, etc., viruses: coronavirus, influenza, syncytial, rhinovirus, etc., and fungi. The elimination of saprophytic bacteria makes PUROH a technology that not only ensures the hygiene of food but also reduces its perishability and increases its preservation at both room and controlled temperature. The technology already has the Medical Device certificate in the FDA and the EU.

In some cases where fruits or vegetables are stored before their optimal ripening point, PUROH can contribute to achieving it by adding a better taste and nutritional value than traditional methods since PUROH inhibits the ethylene that causes ripening and generates oxidative stress in the fruit or vegetable, causing an increase in sugars and antioxidants, making their organoleptic and nutritional values similar to a natural ripening on the plant.

PUROH technology is presented in different devices but has the versatility to be incorporated into any ventilation duct and improve its capacity and performance. Its consumption and cost are minimal.

Its scope of application in the food industry is very broad, and we publish the technical specifications and all clinical studies with different types of pathogens in this link, as well as a more detailed description of the technology at the microbiological level and its safety. The technology has the Medical Device certificate in the FDA and the EU. Contact us, and we will be happy to provide you with more details about the product and help you find a way to increase the quality of your products, as well as for better risk prevention.

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