Fighting The Good Fight: How AFE Systems Inhibit Bacterial Growth

Microorganisms and bacteria may be small, but they are responsible for billion-dollar losses each year to the food industry. Far worse is the human cost— bacterial infections caused by Salmonella, Campylobacter, and Escherichia Coli are responsible for 9 out of 10 food-borne diseases in the world today. It is vitally important that science equip the food industry with the ability to inhibit bacterial growth.

Fortunately, multiple technologies (both physical and chemical) have been developed to control unwanted microorganisms in food production and storage.

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