Rayfresh Foods in The News
Jan 19, 2009
A new irradiation process could give producers a way to fit irradiation machines directly into their packing lines.
Dec 29, 2008
Michigan State University researchers are helping a technology startup company improve the safety of leafy greens and other foods as more consumers seek to eat fresh and healthy.
Rayfresh Foods Inc. is the exclusive worldwide marketer of machinery utilizing The Rainbow Process. This patent pending process offers a unique, safe way to irradiate foods on a continuous basis inside the processor's plant. The result of our machine technology is the ability to obtain a five log reduction in various food products without affecting taste or texture.
Food irradiation is the practice of using ionizing forms of radiation to deactivate or kill organisms that are harmful to humans, such as food borne pathogens. Each year, millions of cases of food illness are reported to the Center for Disease Control (CDC), resulting in nearly six thousand deaths and an estimated six to seven billion dollars in patient related costs.
Food irradiation has received endorsements from The World Health Organization, The American Medical Association, The American Dietetic Association and the food safety organizations of the Federal Government (USDA and FDA). Public health experts believe that along with pasteurization and immunization, irradiation, or cold sterilization is vital to the future improvement in the world's health.
Currently, irradiation is a method of food sanitization in which foods are treated with ionizing radiation. Our process, known as The Rainbow Process, passes light rays through food, utilizing X-rays in a novel way. Our machines can be integrated into almost any existing continuous process in a safe and efficient manner, eliminating the need for additional handling or transportation costs.
Rayfresh Foods follows the USDA guidelines for the required absorption (dosage), which renders the food borne pathogens inactive or dead. Our process will obtain a five log reduction in pathogens, such as E.coli 0157:H7, Bacillus cereus, Salmonella, Campylobacter, and Listeria monocytogenes. Michigan State University Bio Level Two Laboratory houses our prototype machine. They perform all of the third-party validations of our science.
The Rainbow Process for food irradiation can be integrated safely into almost any continuous process. There is no need to truck products to another location. Properly designed and operated, radiation will not be emitted outside of the machine and will not produce any heat. The machine turns off and on easily and conveniently irradiates foodstuffs whether they are fresh, frozen or packaged.
In addition to improving food safety, The Rainbow Process can extend shelf life without adversely affecting the taste or texture of food products. Numerous tests at Michigan State University have confirmed our ability to obtain a five log reduction of pathogens in fruits, juices, meats, fish, poultry, nuts, vegetables, leafy green vegetables, and bagged salad. All of our results were obtained at less than the governmental allowable dosage for irradiation.
Rayfresh Foods has developed an economical way to irradiate food products within the scheme of a continuous process. This in-line system helps in the quest for food safety. Our by-products are safe, healthy foods, and extended shelf life with no discernable change in taste and texture. By passing light through a product using x-rays, we can only add to a processors already clean and safe practices. Although no one thing can eliminate all the risks associated with food processing, Rayfresh Foods Rainbow Process will move us closer to safe tables.
Contact us for an on-sight evaluation of how Rayfresh Foods can become a part of your process. We'll be happy to answer any questions that you may have.