Food spoils because a large number of bacteria, yeast and mold occupy the surface creating acid and chemical waste products that break down and chemically destroy its outer covering. In warm areas (25 0 C), they can multiply many times per hour and reach an 8 log (1 with 8 zeros) in 20 hours. At 15 0 C, the multiplication rate drops, but it then takes 60 hours to reach an 8 log population. Thus, cold areas are effective in preserving food, but food still only lasts from 1 to 2 weeks. Killing the bacteria periodically can make a significant difference to the time required to reach damaging levels. Reducing bacteria count by 2 to 4 log can add many days to the longevity of food shelf life.
Far-UV Sterilray™ Lamps can quickly sanitize the air and food surfaces. Lamps placed in the ceiling can be used to provide shelf-life improvements each night when no people are around. They can also be used to disinfect food surfaces as they are unpacked and put into the display case for sale. High Energy Ozone can be used to treat shipping crates and truck containers to reduce bacteria growth during shipping and storage. The ozone generated will permeate through the air spaces to provide a high degree of disinfection. Short exposure times are all that is necessary to provide significant benefit without affecting the quality of the treated foodstuffs.