The EMS Surface and Air Sanitation Technology protects the air, surfaces, products and customers from bacteria, molds and viruses within a defined treated area
- Reduces food safety risks
- Minimizes cross contamination
- Maintains quality of perishable product longer
- Results in cleaner and safer environments
- Removes unpleasant odors - VOC's
- Reduces total plate count
Meat Processing Applications
EMS enhances sanitation by generating anti-microbial compounds in vapor or gas form. The EMS diffusion system uses existing air flow to circulate the resulting Reactive Oxygen Species (ROS) throughout a space reaching most surfaces while preventing the air from being a vector for bacterial contamination
- Slaughter / Harvest Areas
- Processing and Packaging Areas
- Rendering Areas
- Tempering Coolers
- Hot Boxes
- Cow Plants
- Slaughter Plants with Feedlots
Case Study - Meat Processing and Test Results Various Meat Applications
EMS Environment Management System Surface and Air Sanitation for Food Quality and Safety Review of Efficacy for the Meat Industry
EMS Meat Processing Data Sheet
Fo more information about EMS and the Meat Processing Industry please contact Gabriel Almazan at 559-292-2730 or email
gabriel_almazan@irco.com