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Chilled Ready-to-eat (RTE) food production is one of the most challenging in the food industry, particularly in relation to microbial control.
With our microbiological expertise and extensive range of control options, let Vikan help you put the ‘chill’ back into your chilled food production.
Chilled Ready-To-Eat (RTE) foods are foods that will not be cooked or reheated before serving.
They include salads (containing fruit, vegetables, beans,
sprouts, pulses, grains, egg, pasta etc.), cooked and cured meats, smoked fish, sushi, chilled desserts, sandwiches, cheese, and food that has been cooked in advance to serve cold. All require the highest standards of hygienic production to ensure maximum shelf-life and consumer safety.
Of greatest concern in the production of chilled RTE foods is the control of Listeria monocytogenes (L. mono) a common bacterium in nature, that may be found in any food environment, and that is typically transmitted via food to cause serious disease (Listeriosis) in humans.
Listeriosis is a relatively rare disease but the high death rate associated with the infection makes it of significant concern. L. mono is a particular challenge in chilled RTE food production because, unlike most bacteria, it can survive and grow in chilled conditions. The presence of L. mono in foods is regulated in Europe according to Regulation (EC) No. 2073/2005 on microbiological criteria for foodstuffs, which includes limits for the number of L. mono permissible in chilled RTE foods.
Chilled RTE foods are also susceptible to rapid microbial spoilage. Consequently, strict hygiene control, of both the production environment and the food production equipment, is essential to maximise consumer safety and product shelf-life.
So how can Vikan help? As experts in hygiene control, we can advise on how to minimise the risk of L. mono in your product and factory environment.
Chilled RTE Product Processing requires strict adherence to sanitation rules and regulations. Tools from Vikan are made out of tough, compliant materials such as polypropylene and stainless steel. Unlike foamed plastic or wooden tools, our high-quality products have smooth surfaces for easy clean-up and better hygiene.
Our tools are hygienically designed, which makes them easier to clean and less likely to harbor bacteria.
Vikan tools come in up to twelve colours, making them ideal for integration with colour-coded plans. Colour-coding helps prevent cross-contamination between raw and finished products, as well as keeping allergens separated.
Regardless of your operation’s size and complexity, Vikan has the tools and expertise to help you execute your colour-coding plans.
Vikan products and services are based on our unmatched expertise in product safety and hygiene. We continually update and apply our knowledge through energetic relationships with our customers; participation at key food and beverage industry events; and active membership of expert technical organisations, including EHEDG, IAFP and Campden BRI.
Pioneered by Vikan and now an industry standard. Find out how colour-coding can benefit your business.
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Vikan experts are on stand-by to help you if you ever feel unsure about which tool to choose for a given job, the best way to use any particular Vikan cleaning tool or how to solve a specific cleaning challenge.
We're ready to assist you online or over the phone.