Food safety: The big picture
Pathogen protection: Separating the good from the bad
The real value that we bring to you as a food manufacturer is the ability to kill pathogenic and unwanted bacteria that make food dangerous and unpleasant to eat…while keeping the good (for example, bacteria needed for natural ripening).
|Beneficial||- Streptococci in yogurt
- Lactobacili in green olives and salami sausages
- Acetobacter in vinegar
|Harmful/spoiling||- Clostridia in cheese (gas formation)
- Lactobacilli and Acetobacter in wine (acid taste)
- Samonella, Listeria, Bacillus Cereus (food poisoning)
The ultimate in food protection
Whether it’s killing unwanted bacteria with our Delvo®Nis and Delvo®Zyme products; or preventing harmful toxins produced by molds by using Delvo®Cid and our cheese ripening bag, Pack-Age™ - we can stop bacterial or microbial outbreaks before they start.
These products also enable you to compete on cost. For example, you can produce larger batches and achieve economies of scale. Most are highly effective in small quantities and are supremely easy to use. You can get up-and-running very quickly: You don’t need expensive equipment or to re-engineer your production processes, cutting preparation times and extending shelf lives.
Food safety: At your service
All this is supported by first class service and an unrivalled 50 years’ experience in this industry. For example, when it comes to troubleshooting and finding ways of optimizing the manufacturing process our team is extremely experienced and can visit your plant to identify efficiencies.