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 FOOD
SAFETY & ENHANCEMENT
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Home>Food
Enhancement
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FOOD SAFETY
FOOD ENHANCEMENT
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The issues affecting the foods
that people are eating today have grown amazingly
complex. And from food enhancement to food safety,
pulsed light is revealing benefits that were
previously unimagined in the food industry.
We are proud that Xenon Corporation is a pioneer
in this increasingly critical area. We invite
you to explore with us how pulsed light technology
could enhance your food production by making
it safer (e.g. preventing bacterial growth or
protecting against e. coli and salmonella) or
by increasing a food’s natural goodness
(e.g. boosting the Vitamin D content of the
humble mushroom)..
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FOOD SAFETY
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It’s only as safe
as its surface. Germs on the exterior surface of a food
product can be introduced into the food itself during
packaging or sealing or during opening. Crack an egg,
and bits of contaminated shell are forced inside. Open
a container of milk or orange juice and contaminants on
the lid or edges can taint the liquid as it is poured.
And while there are chemicals that can reduce this contamination—peroxides,
for example—these toxins aren’t desirable
additives to food purity. The Food and Drug Administration
(FDA) is presently taking a considerably stronger position
in mandating food safety, both from surface contaminants
and from chemically-treated packaging.
At the recent meeting of the American Society of Agricultural
and Biological Engineers (ASABE), for example, attendees
were treated to news of how pulsed UV light can reduce
decontamination in shell eggs by reducing the population
of surface bacterium on the shells. Moreover, pulsed light
can kill microorganisms without causing heat damage.
The ability of pulsed light to kill microorganisms in
meats, fruits and vegetables, and its ability to ensure
safe bottling and food packaging, shines a brilliant light
on the future of the technology.
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OUT MORE ABOUT FOOD SAFETY |
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FOOD ENHANCEMENT
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When you stop to think about it, it's
easy to appreciate the role light plays in food enhancement.
Vitamin D-rich milk, for example, derives from the healthiest
green grass. Fruits and vegetables need sunshine to thrive.
Food researchers have recently discovered that even the
humble mushroom—grown in the dark but rich with
natural ergosterol—can become a Vitamin D powerhouse
when that ergosterol is converted to ergocalciferol (Vitamin
D2) by a less than 10 second-exposure to pulsed light.
What makes this discovery so significant?
Research has found that pulsed light can enhance a Portobello
mushroom enough to provide 100% of the Recommended Daily
Allowance of Vitamin D.
The process is safe and can be incorporated easily into
in-line manufacturing processes.
And new medical research has given us the alarming news
that levels of this valuable vitamin have been decreasing
in the population. Now three out of four Americans are
Vitamin D-deficient. Sunscreen use is partly responsible
for this statistic, so how do we stay sun-safe and still
build Vitamin D—a powerful promoter of bone health
while it also reduces the risks of cancer, autoimmune
and cardiovascular diseases? Pulsed light enhancement
of natural vitamin levels in foods is one important way.
The Dole Company, a leading researcher in the field of
food enhancement, has installed Xenon Corporation's pulsed
light system into the manufacturing processes in their
mushroom plants to enhance the natural Vitamin D properties
of their food product. More research is underway at Dole
and other major food producers to find new ways to use
light for natural food enhancement, and Xenon, with its
amazing pulsed light technology, is working with these
industries. |
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OUT MORE ABOUT FOOD ENHANCEMENT |
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