Hello Guest,
We’ve been following an exciting new food‑safety technology for several years. It began as a simple idea, moved through extensive testing, and is now proving itself in real commercial use. This system is called Assisted Ultrasound, and it has the potential to deliver major benefits for New Zealand food producers and exporters.
One of the biggest advantages is that the process uses no chemicals at all. This means foods treated with Assisted Ultrasound are free from MRL and OMAR concerns, and the treatment does not change the taste, smell, or texture of the product.
The system is also built for speed. It can be installed directly on a production line and treats each item in under two seconds. This allows companies to maintain fast line speeds without slowing down operations.
Most importantly, Assisted Ultrasound has been proven to reduce harmful organisms on the surface of many foods. It targets pathogens, spoilage bacteria, and yeast and mould, helping products stay safe and last longer.
Successful trials have already been carried out on a wide range of foods, including:
- Broiler chickens: Campylobacter, Salmonella, Enterobacteriaceae, Yersinia
- Pork: E. coli, Salmonella, Yersinia
- Salmon: Listeria
- Beef: E. coli
- Hard and soft cheeses: Yeast and mould
- Bean sprouts: E. coli
But this is only the beginning. Assisted Ultrasound has the potential to work with many other fresh foods—such as apples, shellfish, lamb, eggs, and more. It may be a great fit for your product as well.
If you’d like to learn more about how this technology could support your business, please contact us.
