Anacail provides a unique technology for improving the quality and shelf-life of fresh produce. The Anacail System uses plasma technology to convert a portion of the oxygen inside a food pack into ozone, a natural germicidal agent.
The process shown is rapid and is applied to products in the their final retail packaging, making the process suitable for high-speed production lines. Ozone is a fast-acting germicide that reduces spoilage organisms and pathogens on the surface of foods, increasing shelf life. The ozone breaks down completely, and returns to oxygen within minutes of the treatment.
A number of benefits were shown in extensive trials, including significantly longer shelf life and better produce quality. Other benefits range from fewer in-store losses and customer complaints, to a lower number of spoilage organisms and pathogens.