AQUALIFE, at the 27th National Food Safety Conference organised by AVESA
April saw the 27th National Food Safety Workshops held at the Madrid Veterinary Association, where Aqualife took part with a presentation entitled "Moisture control as a factor in sustainable preservation of meat products" given by Inmaculada Rodríguez Mora, Aqualife's director of Quality and Innocuousness.
Inmaculada Rodríguez delivered a broad presentation on the benefits of controlling moisture as a decisive factor in the preservation of fresh produce. Aqualife equipment provides the right atmosphere to avoid water loss in the product through a difference in water pressure, achieving excellent results both in terms of product wastage and organoleptic quality.
She gave an extensive and detailed explanation of the applications of misting in the meat industry, in storage, ventilation and transportation chambers, as well as on displays at the point of sale, providing details of experiences and scientific studies undertaken by the IRTA.
The equipment uses a high-frequency system, incorporating filtration and disinfection systems to produce water with a high level of microbiological and physico-chemical safety. Furthermore, with the aim of simplifying use and improving safety and control, it includes a programming system that allows the user to obtain control information and adjust the operating parameters through a simple screen.
Aqualife systems are designed to ensure strict compliance with both food safety and environmental requirements, meeting all hygiene regulations and legislation on water for human consumption, and ensuring prevention of legionnaire's disease. A quality management system based on the ISO 9001 standard has been implemented for it since 2001, and the ISO 22000 food safety standard directives have been certified since 2007. All equipment is CE-certified. An unequivocal commitment to the ecology and the environment, avoiding single-use plastics.
All of this with a highly-qualified human team, made up of industrial, electronic and design engineers, biologists, and food engineers working as part of the technical, R&D, and Quality departments.
Stand 10F14