Foodstuffs industry: Cleanly is not equivalent pure!

One of the most persistent � opponents � in the effort around optimal production security is still the mold fungus. Mold fungi can grow on practically all firm media, if only one minimum of nutrients and an appropriate quantity of water are to you at the disposal. Both conditions are in lebensmittelerzeugendenund � the processing industry gegeben.AFMS� of Ortner clean-room technology GmbH concern themselves therefore not only with the front final range, but also with the processes, which run off � behind the scenes �. Straight one in the foodstuffs industry is obvious the thought, that mould pores with sufficient high air humidity to out-germinate and to new mushroom networks grow up can. The mushroom threads are thinly enough, in order to through-grow the fiber network of a HEPA filter. In several studies it was proven that under particularly favorable conditions mold fungi and other microorganisms on filters of pure air plants can grow and increase. This applies both with glass and with artificial fiber filters. That in practice very different germ-free setting rates can occur result from most different production conditions within the range of the foodstuffs industry-longer durability from DecAx laminarly flow systems of OrtnerAuf of the basis of these results have the company Ortner a special technology developed, which makes possible it to combine the requirements the foodstuffs industry with most modern clean-room technology. The large challenge thereby was valid for the optimal protection from germinating within critical ranges, like e.g. the Slicer plants. Since food-processing manufacturing plants are to be kept only with difficulty full-laminar germ-free as area or the area as pure area to operate are difficult, Ortner concentrated on the keeping clean of the critical zones. The result of the local research opens new horizons within the ranges security and durability to the foodstuffs industry. The FlowLineDecAx is a complex laminarly flow system and with an integrated sterilization mechanism, which is particularly to the avoidance of mold fungi aligned, is operated. Results from long-term studies at various meat products prove that the minimum durability periods (MHD) could be extended by meat products over up to 100%. Before the work area concerned for cutting and packing the meat products had been placed under the particularly developed laminar flow module � FlowLineDexAx �. � the available result shows Gourmet ham of the pig for the product � � a durability of at least 50 (!) To days, corresponds to an extension of the MHD s of over 100% �.

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