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Ultrasonic Cleaning for Food Industry

E-coli and salmonella are a scourge on the food industry causing countless illnesses and national recalls. A researcher at the University of Illinois found cleaning leafy greens with an ultrasonic tank in addition to the industry standard of a chlorine solution caused a ten-fold reduction in e-coli. In the meat industry, high-intensity ultrasonic assists in tenderization, reduces cooking energy, increases shelf life, and facilitates cleaning mold. Engineers at The University of Padua in Italy have also made the exciting discovery that a 45 minute treatment using ultrasonics can completely inactivate salmonella. Sonicor has already engrossed itself in this burgeoning market with national retailers and has and is eager to help you produce the safest product possible.

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