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Kitchen Hygiene - Germ Control - Air Sterilisers

Pseudomonad organisms are associated with the spoilage and development of off-odours in fresh meat. The growth of Pseudomonads in a chill with the Germazap present after 9 and 12 days were lower by 2 to 2.5 log cycles.
(National Food Centre)

The growth of organisms in the presence of ozone is lower at all times, especially in the later stages, i.e at 9 and 12 days
(National Food Centre)

without Germazap

with Germazap

Staphylococcus Aureus (MRSA)

Surface Sterilising action of Germazap after 6 hours at 7 C on Salmonella

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Germazap Air Steriliser - Test Results

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