date:Oct 23, 2013
tive and safe method of pathogen control.
This process of treating all products before they leave the processor's plant not only provides a low-cost extra level of food safety, but also has resulted in a liability reduction as well as a marketing advantage in promoting chemical free products.
The PHI technology has been validated for control of Salmonella, Listeria monocytogenes, Escherichia Coli O157:H7 and Staphylococcus aureus, as well as Mold Yeast and viruses.
So we know the results, but