Application:
Restaurant & Food Services
PROTECT AGAINST FOODBORNE ILLNESSES
Properly disinfecting all surfaces in a restaurant or other food service establishment can be incredibly challenging. UV disinfection provides a cost-effective solution to help prevent the spread of foodborne illnesses.
A single outbreak has been estimated to cost businesses upwards of $1.9 to $2.6 million, depending on the type of restaurant.
However, outbreaks can also have a lasting impact with major outbreaks, or multiple outbreaks costing some businesses as much as a 30% decline.
Rapid!xp Disinfection
powered by Violet Defense® technology,
Our products has a line of products that can help disinfect kitchens, dining areas, and customer bathrooms to help kill up to 99.9% of bacteria and viruses that threaten the health of your customers.
KITCHEN
Prevent foodborne illnesses using proven technology that can kill E. Coli, Salmonella, Norovirus and more.
DINING AREAS
Minimize the risk of spreading harmful germs in your dining area.
BATHROOMS
A common source of illnesses - the Rapid!xp Disinfection line has custom solutions designed specifically for bathrooms. More importantly - while customers might not see firsthand the cleanliness of your kitchen, bathrooms leave a lasting impression on the cleanliness of your restaurant.
A variety of products means we can help clean any of your spaces.
With the germ-killing power of light that can disinfect anywhere the light touches, UV disinfection can provide you another layer of protection against E. coli, Salmonella, Norovirus, mold, mildew and more.
Why Rapid!xp Disinfection is effective for all restaurants?
At sufficient does, UV can inactivate all known food pathogens, including spoilage microorganisms, including bacteria, yeasts, mold spores and viruses.
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Applications include:
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Decontamination of surfaces of equipment in bakeries, cheese, meat processors
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Packaging containers such as boxes, caps, bottles, cartons, tubes, films, and foils
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Unlike chemical treatments for food, UV does not introduce any toxins and residues
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The primary objective is to control mold by eradicating fungal spores and spoilage microbes that may settle on food surfaces, since UV will generally not below the surfaces
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Types of potential health hazards:
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Foodborne human pathogens
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Oral route transmission, cause stomach or intestinal diseases
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Spoilage microbes
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Microbial allergens
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Food allergens
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UVGI applications include both air and surface disinfection, including packaging materials and food handling equipment
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The direct disinfection of food by UV is limited by UV penetrating ability. The UV is most effective of food products that have smooth and clean surfaces
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Foodborne and waterborne pathogens do not present inhalation hazards, only ingestion hazards.
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Some of the microbes can become airborne during processing and settle on foods, therefore becoming amenable to control by UVGI systems:
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Salmonella, Shigella, Staphylococcus, Clostridium may opportunistically or incidentally contaminate the foods
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Many molds like Aspergillus and Penicillium can grow on food and they are potential inhalation hazards for food industry workers
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Foodborne pathogens are predominantly bacteria, except Norwalk virus
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A wide variety of yeasts may be causes of food spoilage
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Virtually all of the fungal spores are potential contaminants in the food industry
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Toxins produced by microbes will grow if the moisture, temperature etc. conditions are right. The UV air disinfection technologies should be applied to control these toxins, i.e. to control microbial growth and the concentration of microbes in the surrounding areas
Note!
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Direct irradiation of fruits and vegetables can cause discoloration
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High levels of UV may also impair the flavor of products containing fats and oils
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FDA allows to use UV provided that:
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no ozone is produced
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no high fat-content foods are irradiated
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Irradiance levels are limited to 1W of UV per 0.5~0.9m² (1.08~2.15W/m²)
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FDA does not specify exposure times of UV dose limits
From 2010-2015, there were over 35,000 illnesses from foodborne outbreaks in restaurants.
Not only does this risk the safety of your customers, but it can also risk your business as well.