- Phone: 306-970-1552
- connect@gentleprocessing.ca
- 18-301 South Industrial Dr. Prince Albert, SK S6V 7L7, Canada
Although today, we can often take the commercial food industry and processing practices for granted, it was not always so easy. One of the first foods every processed in the United States was corn in the 1840s and once the notion of commercialized farming took over, it has never stopped. Today, we have a variety of different processing measures that make our lives easier and the food we love safe to eat. Here are just a few of the many excellent food processing practices we have grown accustomed to in the United States.
One of the many processing measures enacted in modern commercial plants is strict temperature controls. The danger zone for food spoilage and the development of harmful bacteria along with food borne illnesses is between 40 and 140 degrees Fahrenheit. Although some bacteria can grow outside of these temperatures, it is at these temps that bacteria replicates most frequently and the potential for sickness is most high.
Commercial food operations take great measures to ensure food is always kept at the proper temperature. For example, plants that process salads and similar leafy green produce will keep the food at a constant low temperature of around 33 degrees. Not only is the temperature regulated in the machines, but the entire facility year-round, so never enter a salad factory without the proper attire.
Although temperature controls are one of the main defenses against foodborne illnesses, it is the use of food grade sanitizers that help ensure the safety of food. In the meat processing industry, the use of sanitizers is regulated by the USDA. Facilities are required to sanitize virtually every part of the facility multiple times each day. This includes the walls, ceiling, and floor, and drains that bring waste out of the facility. Potable water is required to be used to ensure there are no contaminants coming from the water that might impact health within the meat.
When walking into the produce section of a store, your eyes are stimulated with a variety of color and most of the produce here appears to be at the peak of perfection. However, there is another side to the produce section that most of us will never even see. It is the part of the FDA approval that accounts for defects in food. Yes, the FDA allows for a certain level of defects in the food you eat, so it is not perfect. Broccoli production, for example stipulates that an average of 60 or more aphids, mites, and thrips, per 100 grams, is ok for human consumption. Even the most perfect looking produce can have potential, unseen defects.
The food industry has come under fire at various times throughout history for foodborne illnesses and recalls related to infected foods and they have made great strides to avoid these issues, but they could be doing more. Gentle Processing™ is a revolutionary way to ensure the safety of food throughout the process. Specialized energy is integrated into food products to illuminate bacteria and other foodborne illness sources making food safer than ever before. If your food is not processed with Gentle Processing™, it may not be as safe as possible. Is that salad you are eating processed with Gentle Processing™?