Our technique is based on pulsed UV light, which allows us make a considerable contribution to the issues related to food safety and food preservation. With our Pulsed Light Power equipment we generate intense UV light flashes for a fraction of a second on products which inactivate bacteria and spores. The flashes result in the release of an enormous amount of energy (± 1,400 ° C), for a fraction of a hundredth of a second, which breaks the skin protein, causing the DNA of the undesired (decay) micro-organisms, pathogens, bacteria, yeasts, fungi and /or viruses to be broken down. In other words, the techniques we use reduce or eliminate the need for chemical disinfectants as well as the addition of preservatives. As a result we extend shelf life and improve the quality of the products.

Research has shown that, for example, Listeria and Salmonella bacteria are reduced by 99.85%. In addition, our technology does more than simply disinfect the food and packaging. Through means of germicidal operation it also appears to reduce the number of allergens that occur naturally in foods. in Food Safety 3.